Ingredients:

• 2 tbsp rub that RUBS Acadian Bayou gourmet spice blend
• 3 tbs olive oil
• 2 ribs celery, chopped
• 1 Spanish onion, diced
• 1 small red bell pepper, cored and diced
• 1 small yellow bell pepper, cored and diced
• 1 small green bell pepper, cored and diced
• 4 cloves garlic, minced
• 1 lb Boneless/skinless chicken thighs quartered
• 1 pound raw shrimp, peeled
• 1 pound Chorizo sausage, thinly sliced into rounds
• 3 cups chicken stock
• 1 14 oz can crushed tomatoes
• 1 cup of long grain white rice rinsed
• 1 cup thinly-sliced okra rinsed well
• 1 Jalapeno *optional for more heat

Preparation:

• Prep all of the vegetables and set aside in a bowl, slice the sausage and set aside in dish, Prep the Chicken and Shrimp set aside in separate bowls in the fridge
• Heat 2 tbs olive oil in a large pan over medium heat. Add celery, onion, bell peppers, jalapeno (optional), okra and garlic. Cook until the onions are clarified about 5 minutes, Add the remaining tablespoon of olive oil and chicken, stir occasionally for about 5 minutes or until fully cooked.
• Add the chicken stock, crushed tomatoes and rice, Cook on minimum for 25 minutes or until the rice is cooked, stirring occasionally. 5 minutes before the rice is done add in the shrimp. When the shrimp is pink remove from heat.
• If you cannot find Okra fresh in your grocery store look in the International Isle for canned. Rinse well before cooking.
• Andouille Sausage is preferred for an authentic Jambalaya, I used Chorizo because it is readily available.