Jambalaya

Heat up 2 Tbs of olive oil and cook chicken for two minutes on each side, not fully cooked. Cut chicken into cubes and set aside.

In the same pan, saut shrimp, season with salt and pepper. Remove shrimp to cool.

In the same pan, add the final Tbs of olive oil, rice and cook until rice starts to toast. Add onion, celery, bell peppers, jalapeno, and garlic. Saute for 3 minutes.

Add chicken broth, crushed tomatoes, cajun seasoning, thyme, cayenne pepper, bay leaf, okra, sausage, and chicken back in. Bring to a boil, turn the heat all the way to low, cover and let simmer for 25 minutes.

Top with shrimp once the rice is cooked. Add toppings to individual bowls and enjoy!