Ingredients
3tbspolive oil,divided
2chicken breasts,boneless, skinless, cut into bite-sized pieces
1lbandouille sausage,thinly sliced into rounds
3bell peppers,small, yellow, red and green bell pepper, cored and diced
2celery ribs,diced
1jalapeno pepper,seeded, finely chopped
1white onion,diced
4garlic cloves,peeled and minced
14ozcrushed tomatoes
4cupschicken stock
1½cupslong grain white rice,uncooked
2tbspCajun seasoning,or Creole seasoning
1tspdried thyme,crushed
¼tspcayenne pepper
1bay leaf
1lbshrimp,large, raw, peeled and deveined
1cupokra,thinly-sliced
Kosher salt and black pepper,freshly-cracked
fresh parsley,chopped, thinly-sliced green onions, hot sauce, optional garnishes
Preparation
Heat 1 tablespoon of oil in a stock pot over medium-high heat.
Add the chicken and sausage, then sauté for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.
Transfer to a clean plate, then set aside.
Add the remaining 2 tablespoons of oil to the stock pot.
Add the bell peppers, celery, jalapeño, onion and garlic.
Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.
Continue cooking until the mixture reaches a simmer.
Reduce heat to medium-low, cover and simmer for about 25 to 30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way.
Add the shrimp, okra, and stir to combine.
Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink.
Stir in the chicken and sausage, then remove and discard the bay leaf.
Season the jambalaya with salt, pepper, and additional Cajun seasoning, if needed. Remove from heat.
Serve warm with fresh parsley and other garnishes, and enjoy!
