2 Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
1 lb Andouille Sausage, thinly sliced into rounds
3 small Bell Peppers, cored and diced (Yellow, Red, and Green)
2 ribs Celery, diced
1 Jalapeño Pepper, seeded and finely chopped
1 White Onion, diced
4 Garlic Cloves, minced
1 (14 oz) can Crushed Tomatoes
3–4 cups Chicken Stock
1 1/2 cups uncooked Long Grain White Rice
2 Tbsp Cajun or Creole Seasoning
1 tsp dried Thyme, crushed
1/4 tsp Cayenne Pepper
1 Bay Leaf
1 lb raw Large Shrimp, peeled and deveined
1 cup thinly sliced Okra (frozen works if fresh is not available)
Kosher Salt and freshly cracked Black Pepper, to taste
Optional Garnish: chopped fresh Parsley, sliced Green Onions, Hot Sauce
Instructions:
Preheat Claypot Oven to Sear/Sauté High.
Add 1 Tbsp Olive Oil to the Claypot. Once hot, add Chicken and Sausage. Sauté for 5–7 minutes, stirring occasionally, until Chicken is cooked and Sausage is browned.
Transfer to a bowl and set aside.
Add remaining 2 Tbsp Olive Oil. Add Bell Peppers, Celery, Jalapeño, Onion, and Garlic. Sauté for 6 minutes, stirring occasionally, until Onion is soft and fragrant.
Add Crushed Tomatoes, Chicken Stock, Rice, Cajun Seasoning, Thyme, Cayenne, and Bay Leaf. Stir to combine.
Once the mixture begins to bubble, switch to Sear/Sauté Low. Cover and simmer for 25–30 minutes, stirring every 5 minutes to prevent sticking.
Stir in Shrimp and Okra. Cover again and cook for 5–7 minutes, or until Shrimp are pink and cooked through.
Return Chicken and Sausage to the Claypot. Stir to combine. Remove Bay Leaf.
Season with Salt and Black Pepper to taste (start with 2 tsp Salt and 1/2 tsp Pepper, then adjust).
Serve warm, garnished with Parsley, Green Onions, or Hot Sauce as desired.
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