- 3 tablespoons olive oil
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lb andouille sausage, thinly sliced
- 3/4 green pepper diced
- 3/4 yellow pepper diced
- 3/4 red sweet pepper diced
- 2 ribs celery, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 onion, diced
- 4 cloves garlic minced
- 1 (14-ounce) can crushed tomatoes
- 3-4 cups chicken stock
- 1 1/2 cups uncooked long grain white rice
- 2 tablespoons Cooking With Greens 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 (optional)
- Pink Himalayan Sea salt and freshly-cracked black pepper
Heat 1 tablespoon oil in a large stock pot over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons oil to the stock pot. Add 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, Creole seasoning, thyme, cayenne, bay leaf, cooked chicken and sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Add the shrimp and optional okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Remove and discard the bay leaf.
Taste and season the jambalaya with salt, pepper, and additional Creole seasoning if needed. Remove from heat. Serve over Rice.