Jambalaya

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1. 1Step 1: Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in an even layer and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly golden and just cooked through. Transfer to a plate and set aside.
2. 2Step 2: Add the sausage to the same pot and cook for 2–3 minutes, stirring occasionally, until lightly browned. Transfer to the plate with the chicken.
3. 3Step 3: If needed, add a small drizzle of oil to the pot. Add the okra and sauté for 3–4 minutes, stirring occasionally, until lightly golden. Transfer the okra to a small bowl and set aside. (This step helps reduce okra’s sliminess and keeps its texture intact.)
4. 4Step 4: Add the remaining 2 tablespoons olive oil to the pot. Stir in the onion, bell peppers, celery, and jalapeño. Sauté for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, until fragrant.
5. 5Step 5: Add the rice, Cajun seasoning, thyme and bay leaf. Stir constantly for about 1 minute, until the rice is lightly toasted and the mixture is fragrant.
6. 6Step 6: Stir in the crushed tomatoes and 3 cups chicken stock. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 18–20 minutes, until the rice is tender and most of the liquid has been absorbed. If the rice is still not tender, you can add an extra ½ cup of broth, but try to avoid stirring too much so that the rice cooks evenly.
7. 7Step 7: Stir in the okra, shrimp, and the reserved chicken and sausage. Turn off the heat, cover, and let everything steam for 4–5 minutes, until the shrimp are pink and opaque.
8. 8Step 8: Discard the bay leaf. Stir in the lemon juice, then taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed.
9. 9Step 9: Serve immediately, garnished with green onions, parsley, and hot sauce if desired, and enjoy!