Jambalaya without Cajun spice mix+*

Yield: 6 servings

Ingredients

• 3 tbsp olive oil, divided
• 2 boneless skinless chicken thigh or breast, cut into bite-sized pieces
• 1 lb Andouille sausage, thinly sliced into rounds
• 3 small bell peppers, diced
• 1 large or 2 small white onion, diced
• 10 cloves garlic, minced
• 14oz caned crushed tomatoes, or 14oz fresh tomatoes, diced
• 3 - 4 cups chicken stock
• 1 tsp salt
• 1 1/2 cups uncooked long grain white rice
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• 1 cup thinly-sliced okra*
• Salt and pepper to taste
• (Optional) chopped fresh parsley or thinly-sliced green onions to garnish

Dried Herbs and Spices

• 1/2 tbsp paprika
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp dried oregano
• 3/4 tsp cayenne pepper
• 1/2 tbsp dried thyme
• 1/2 tsp ground fennel seed

Cookware

•  Staub 7qt. round cocotte
  

Directions

1. Heat 1 tbsp oil in a pot over medium-high heat. Sautee chicken until brown. Set aside.
2. Add 1 tbsp oil to the pot.  Fry bell peppers, onion, garlic and sausage, stirring occasionally, until the onions are softened.
3. Make a space in a pot and add the remaining oil. Add herbs and spices in the oil and cook for 1 minute.
4. Add the tomatoes, chicken stock, rice, bay leaf. Stir to combine. When mixture reaches a simmer, 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.
5. Add the shrimp, okra, chicken, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. 
6. (Optional) Serve with your desired garnishes. 

Note

 Based on recipe https://www.gimmesomeoven.com/jambalaya-recipe/