Jambalaya

Add the olive oil to a large stockpot or Dutch oven and turn on medium heat.

Add the chicken and approximately 1 tablespoon of Cajun seasoning, salt, and pepper to the stockpot or Dutch oven. Cook, stirring occasionally, for 5-6 minutes, or until the chicken is almost cooked. Add the sausage and cook for 2 more minutes. Transfer the chicken and sausage to a clean plate and set aside.

To the same pot set over medium-low heat add the last tablespoon of olive oil. Add in the minced onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently.

Add the minced garlic, another table spoon of Cajun seasoning, salt, pepper, cayenne, and red pepper flakes. Mix well and continue to cook for an additional minute.

Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid

Cook for approximately 25-30 minutes, or until the rice is nearly cooked through, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot.

When the rice is nearly finished cooking, stir in the shrimp, crab, and okra (if using), and return the chicken and sausage back to the pot. Add another tablespoon of Cajun seasoning as necessary to taste. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.

Remove from heat. Serve warm garnished with chopped parsley. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!