1 lb boneless, skinless chicken, cut into 1-inch pieces
½ tsp salt
½ tsp black pepper
3 celery stalks, finely diced
1 onion, diced
1 green bell pepper, diced
2 bay leaves
1½ tsp Creole seasoning
¼ tsp cayenne pepper
3 cloves garlic, minced
2 Tbsp tomato paste
½ lb fresh or frozen okra, sliced into ½-inch-thick slices
1 (28 oz) can diced tomatoes with juice
2 cups low-sodium chicken stock
1 lb raw shrimp, peeled and deveined
3 Tbsp flat-leaf parsley, chopped
Instructions
Place a large pot or Dutch oven over medium-high heat, and add the olive oil. Once hot, add the andouille sausage and allow to brown for several minutes, stirring occasionally. Remove to a plate with a slotted spoon.
To the pot, add the chicken, salt and pepper. Cook 3-4 minutes or until most sides are no longer pink; transfer to the plate with the andouille sausage using a slotted spoon.
Add in the celery, onion and bell pepper; cook for 4-5 minutes, stirring occasionally. Add bay leaves, Creole seasoning, and cayenne; stir to combine.
Add the garlic and stir for 30-60 seconds or until fragrant. Add tomato paste, and cook, stirring constantly, for about 1 minute.
Next, add in the okra, diced tomatoes, chicken stock, and the browned sausage and chicken, and stir to combine. Bring to a simmer; reduce heat to low and cook uncovered for 20 minutes.
Add the shrimp and cook for 2-3 minutes. Stir in parsley and serve immediately (over rice, if desired).