First Step: Prepare Ingredients Dice boneless skinless chicken breasts and slice Andouille sausage thinly. Core and dice the three bell peppers (yellow, red, green), chop celery stalks, seed and finely chop jalapeño if using, dice the white onion, and mince garlic cloves. Have the crushed tomatoes, chicken stock, spices, and rice ready to go.

Second Step: Brown the Proteins Heat 1 tablespoon of olive oil in a large deep pan over medium-high heat. Add chicken pieces and Andouille sausage. Cook for 5 to 7 minutes, stirring occasionally, until chicken is cooked through and sausage is browned. Remove meat from pan and set aside to keep warm.

Third Step: Sauté the Vegetables Add the remaining 2 tablespoons of olive oil to the pan. Add diced bell peppers, celery, jalapeño, onion, and garlic. Sauté for about 6 minutes until the onions soften and the vegetables release their aromas. This step builds the stew’s aromatic foundation.

Fourth Step: Combine Liquids and Spices Stir in crushed tomatoes, chicken stock, uncooked rice, Cajun or Creole seasoning, crushed thyme, cayenne pepper, and bay leaf. Mix thoroughly. Bring the mixture to a simmer, then reduce heat to medium-low. Cover the pan and cook, stirring every 5 minutes, for 25 to 30 minutes or until the rice is nearly tender and the flavors are well integrated.

Fifth Step: Add Seafood and Okra Gently stir in peeled and deveined shrimp and sliced okra (or file powder if preferred). Allow to simmer for approximately 5 minutes, or until shrimp are pink and cooked through.

Final Step: Finish and Serve Return cooked chicken and sausage to the pan, stir to combine all ingredients evenly, then remove the bay leaf. Season with kosher salt, freshly cracked black pepper, and additional Cajun seasoning if desired. Serve warm, garnished with chopped fresh parsley, sliced green onions, and a splash of vinegar-based hot sauce if preferred for added brightness and heat.