Jambalaya

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• 1 Tbsp olive oil
• 13 oz andouille sausage, (sliced into 1/4-inch thick rounds)
• 1 each medium yellow onion, (1 3/4 cups)
• 2 each medium bell peppers, (seeded and chopped, 2 1/2 cups, preferably 1 red and 1 yellow)
• 3 each celery ribs, (chopped, 1 cup)
• 4 each garlic cloves, (minced, 1 1/2 Tbsp)
• 3 cups low-sodium chicken broth, (plus more as needed)
• 14.5 oz crushed tomatoes
• 1 1/2 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper, (less or more to taste)
• As Needed Salt
• As Needed black pepper
• 1 1/2 cups long grain white rice
• 1 lb large or extra large shrimp, (peeled and deveined)
• 1 1/2 cups sliced okra, (fresh or frozen, thawed, optional)
• 2 cups shredded cooked chicken (I use rotisserie chicken)
• 1/3 cup chopped green onions
• 1/4 cup chopped fresh parsley, (plus more for garnish if desired)

1. Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 - 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan.
2. Add onion, bell pepper, and celery to pot. Saute 6 minutes. Add garlic and saute 1 minute longer.
3. Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste. Stir in cooked sausage and rice.
4. Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20 - 25 minutes. Stir in a little extra broth as needed.
5. Stir in shrimp and okra, cover and continue to cook until shrimp have cooked through, about 4 - 5 minutes.
6. Stir in chicken, green onions and parsley. Serve immediately garnishing each serving with more parsley if desired.