Jambalaya

In the same pot, add the remaining olive oil along with the bell peppers, celery, jalapeño, onion, and garlic.

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Mix in the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and bay leaf.

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Add the shrimp and okra to the pot, stirring until the shrimp turn pink and are cooked through.

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Serve the jambalaya hot with your choice of garnishes, or store it in the fridge for up to 3 days.

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Full recipe & nutritional info on bakedbree.com

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