Ingredients

• 60 mL cooking oil, divided
• 20 grams Cajun seasoning (adjust to taste)
• 300 grams andouille sausage, sliced into rounds
• 450 grams skinless chicken breasts or thighs, boneless, cut into 2.5-centimeter (1 inch) pieces
• 1 onion, diced
• 1 small green bell pepper, seeded and diced
• 1 small red bell pepper, seeded and diced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 400 grams crushed tomatoes (canned)
• salt
• ground black pepper
• dried oregano
• dried thyme
• red pepper flakes or one quarter teaspoon cayenne powder
• 2 grams hot pepper sauce
• 10 mL Worcestershire sauce
• 110 grams okra, thinly sliced, or one teaspoon file powder
• 300 grams uncooked white rice (short or long grain)
• 750 mL low sodium chicken broth
• 460 grams raw shrimp, peeled and deveined

Cook meat

Heat 15 mL (1 tablespoon) oil in a large pot over medium heat.
Season sausage and chicken with half the Cajun seasoning.
Brown the sausage; remove and set aside.
Add remaining oil and brown the chicken; remove and set aside.

Prepare Vegetables

In the same pot, sauté diced onion, green and red bell peppers, and celery until the onion softens.
Add minced garlic; cook 30 seconds.
Stir in crushed tomatoes and season with salt, pepper, oregano, thyme, red pepper flakes (or cayenne), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning.
Add okra (or file powder), along with the chicken and sausage; cook for 5 minutes, stirring occasionally.

Make jambalaya

Stir in rice and chicken broth; bring to a boil.
Reduce heat to low-medium, cover, and simmer for 20–25 minutes until the rice is cooked and liquid absorbed, stirring occasionally.
Gently stir in the shrimp; cover and simmer for 5–6 minutes until shrimp turn pink.

Serve

Adjust seasoning with extra salt, pepper, or hot sauce if needed.
Garnish with sliced green onions and chopped parsley.
Serve immediately.