Jambalaya

Bahan-bahan (6 porsi)

• 3 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• fine sea salt and freshly-cracked black pepper
• 1 (14-ounce) package andouille sausage, thinly sliced into rounds
• 1 cup sliced okra
• 1 medium white onion, diced
• 2 small bell peppers (green, red, or a mix), cored and diced
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 1½ cups uncooked long-grain white rice, rinsed
• 2 tablespoons Cajun seasoning (see note below)
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 (14-ounce) can crushed tomatoes
• 3 to 4 cups chicken stock
• 1 pound raw large shrimp, peeled and deveined
• 1 –2 teaspoons fresh lemon juice (optional, but recommended)
• garnishes: thinly-sliced green onions, chopped fresh parsley, hot sauce