Jambalaya with Okra
- 3 tablespoons avocado oil divided
- 3 bell peppers diced (any color or a mix works here)
- 2 celery ribs diced
- 2 jalapeńo peppers diced (remove the seeds if you don’t like a lot of heat)
- 1 red onion diced
- 4 cloves garlic minced
- 14 ounce can crushed tomatoes
- 4 cups stock I use vegetable, but chicken is nice as well
- 1½ cups uncooked brown rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound cooked andouille or hot Italian sausage sliced into rounds or half-moons
- 1 pound raw shrimp peeled and deveined
- 1 cup sliced okra frozen works fine if you cannot find fresh, just defrost first
- Heat 1 tablespoon oil in a dutch oven over medium-high heat. Add the sausage and sauté for 5 minutes, until browned. Remove from pot and set aside.
- Add 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeno, onion, and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover to simmer for about 45 to 65 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. Add more stock or water if necessary.
- While jambalaya is cooking, heat remaining oil in a small pan. Add sausage, and cook for about 5 minutes, until browned.
- When rice is almost done cooking add the shrimp, okra, and sausage and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Discard bay leaf.
- Season with salt and pepper. You will likely need 1 or 2 teaspoons of salt depending on how salty your stock was.