in a stock pot over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer.
Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp is cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
Serve warm with your desired garnishes. Or refrigerate and store in a sealed container for up to 3 days.
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