Jambalaya with Okra - Food Gardening Network

Ingredients

• 3 tablespoons canola oil
• 2 tablespoons Cajun seasoning (or your favorite combination of paprika, celery, garlic, pepper, oregano, caraway, dill, turmeric, cumin, bay leaf, mace, cardamom, basil, marjoram, rosemary, and thyme)
• 1/2 pound andouille sausage, cut in rounds
• 1 pound boneless chicken (thighs or breasts), cut in 1-inch pieces
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 stalks of celery, sliced
• 4 (or more) cloves of garlic, minced
• 1 pound tomatoes, peeled, seeded, and diced
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 cup thinly sliced okra (use the Jambalaya variety if you have it)
• 1 1/2 cups uncooked white rice
• 3 cups chicken broth
• 1 pound raw shrimp, peeled and deveined
• Salt, pepper, and red pepper flakes to taste
• Chopped scallions and parsley for garnish