Jambalaya

Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add celery, onion, bell peppers, jalapeno, and garlic. Sauté for about 5 minutes, stirring occasionally until the vegetables are soft and mostly cooked.

Add the remaining tablespoon of olive oil, chicken, sausage, and stir to combine. Continue sautéing for an additional 5 minutes or until the chicken is no longer pink and mostly cooked.

Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne. Stir and combine.

Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked (Stirring occasionally.)

Once rice in tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season with salt and pepper and hot sauce. Remove from heat and serve!