Jambalya

3 Tbsp. olive oil
3 ribs celery, chopped
1 red onion, diced
1 small red bell pepper, cored and diced
1 small yellow bell pepper, cored and diced
1 small green bell pepper, cored and diced
4 jalapeno peppers, finely chopped
4 cloves garlic, minced
6 boneless skinless chicken breast halves, cut into bite-sized pieces
1 lb. andouille sausage, thinly sliced into rounds
3 cups chicken stock
1 (14 oz.) can crushed tomatoes
1 1/2 cups uncooked brown rice
4 Tbsp. Cajun or Creole seasoning
1 bay leaf
1 tsp. thyme, crushed
3 Tbsp. cayenne pepper
1 cup thinly-sliced okra
salt and pepper
chopped fresh parsley
3 thinly-sliced green onions
hot sauce

This was a little bland, so I'd add more seasonings next time.

Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing 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, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)

Once the rice is tender, add in the okra and stir to combine. Let the mixture continue to simmer for a few minutes, stirring occasionally. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.

Serving Size: makes 8 12-oz servings