• Heat one tablespoon of olive oil in a large pot over medium-high heat.
• Add the chicken pieces, season with salt and pepper, and cook until lightly golden.
• Remove from pot and set aside.
• Brown the sliced andouille sausage in the same pot.
• Once browned, remove and set aside with the chicken.
• Sauté the okra in a little oil until lightly golden. Set aside.
• Add the remaining olive oil and sauté the onion, bell peppers, celery, and jalapeño until softened.
• Stir in the garlic and cook for another minute until fragrant.
• Mix in rice, Cajun seasoning, dried thyme, and bay leaf.
• Toast rice slightly while stirring for about a minute.
• Pour in crushed tomatoes and 3 cups of chicken stock.
• Cover and simmer for 18-20 minutes, or until rice is tender.

Combining Proteins

• Adjust consistency with additional stock if needed.
• Stir in cooked okra, shrimp, chicken, and sausage.
• Cover and steam for 4-5 minutes until shrimp are fully cooked.
• Discard bay leaf and add lemon juice, adjusting seasoning as needed.
• Serve garnished with green onions, parsley, and a drizzle of hot sauce.