Name: Jambalaya
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 0 About 6-8 servings
Ingredients: 3 tablespoons olive oil, divided; 2 boneless skinless chicken breasts, cut into bite-sized pieces; 1 pound andouille sausage, thinly sliced into rounds; 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper); 2 ribs celery, diced; 1 jalapeño pepper, seeded and finely chopped; 1 white onion, diced; 4 cloves garlic, peeled and minced; 1 (14-ounce) can crushed tomatoes; 3-4 cups chicken stock; 1 1/2 cups uncooked long grain white rice; 2 tablespoons Cajun seasoning or Creole seasoning; 1 teaspoon dried thyme, crushed; 1/4 teaspoon cayenne pepper; 1 bay leaf; 1 pound raw large shrimp, peeled and deveined; 1 cup thinly-sliced okra*; Kosher salt and freshly-cracked black pepper; optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce