Jambalaya

gimmesomeoven.com

Leanne Brackenreed

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 to 4 cups chicken stock

1 ½ cups uncooked long grain white rice

2 tablespoons Cajun seasoning or Creole seasoning

1 teaspoon dried thyme, crushed

¼ 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

Directions at gimmesomeoven.com

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