16ouncesraw shrimp (50-60 size), peeled and deveined, tails off(thawed if frozen)
1cupthinly sliced okra (thawed if frozen)
Sliced green onions and hot sauce for serving, optional
Instructions
In a large, heavy bottomed pot (a Dutch oven works great!), heat 1 tablespoon oil over medium high heat. Once hot, add the sausage and cook until browned on both sides, about 3 minutes per side. Remove sausage from pan and place on a plate.
Add another 1 tablespoon oil to the pot. Season the chicken with 1 tablespoon of the Cajun seasoning. Add the chicken to the pot and cook until browned, 4 to 5 minutes total, stirring occasionally. It doesn't have to be cooked all the way through at this point. Remove chicken from pot and place on the plate with the sausage.
Add another 1 tablespoon oil to the pot and add the onion, bell pepper, and celery. Cook for 3 to 4 minutes, stirring, or until onions are translucent. Add garlic and cook for 1 more minute or until fragrant.
Add rice and remaining 1 tablespoon Cajun seasoning and cook, stirring constantly, until it smells toasted, 3 to 4 minutes.
Return chicken and sausage to pan and add broth, crushed tomatoes, and bay leaf. Bring to a boil. Stir once more and reduce heat to low, cover, and simmer for 30 to 35 minutes or until rice is cooked through, keeping covered the entire time (this is important!).
Add shrimp and okra; stir to combine. Cover and cook for 5 to 6 minutes or until shrimp is cooked through (cook time will depend on size of shrimp). Discard bay leaf, taste, and season with more salt, pepper, and Cajun seasoning as desired.