4 teaspoons olive oil divided use
3/4 cup onion diced
1 cup bell peppers cut into 1/2 inch pieces. I use a combination of red, green and yellow bell peppers.
1/2 cup celery thinly sliced
2 teaspoons garlic minced
1/2 pound boneless skinless chicken breast cut into bite sized pieces
1 pound cooked andouille sausage sliced
salt and pepper to taste
3 1/2 cups chicken broth
14 ounce can crushed tomatoes do not drain
1 1/2 cups long grain rice uncooked
1 1/2 tablespoons Cajun seasoning
1/2 teaspoon dried thyme
1 bay leaf
1/2 pound peeled large shrimp you can remove the tails, or leave them on for a fancier presentation
3/4 cup sliced okra fresh or frozen
2 tablespoons chopped parsley
Heat 2 teaspoons of olive oil in a very large pot over medium heat. Add the onion, bell peppers and celery to the pan.
Cook for 4-5 minutes or until vegetables have softened. Add the garlic and cook for 30 more seconds.
Remove the vegetables from the pot and place on a plate; cover to keep warm.
Add the remaining 2 teaspoons of oil to the pot. Season the chicken to taste with salt and pepper.
Add the chicken to the pot and cook until browned, about 5-6 minutes, stirring occasionally.
Add the sausage to the pot and cook until browned, approximately 2-3 minutes.
Pour the vegetables back into the pot. Add the chicken broth, crushed tomatoes, rice, Cajun seasoning, dried thyme, salt and pepper to taste and bay leaf to the pot.
Stir to combine and bring to a simmer. Cover the pot and turn the heat to low. Cook for 25 minutes or until rice is tender. Stir every 6-8 minutes.
Remove the bay leaf. Add the shrimp and okra to the pot and stir. Cover the pot and cook for an additional 3-4 minutes or until shrimp are pink and opaque. Sprinkle with parsley and serve.