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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 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
Steps
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