Jambalaya with Okra - edible Southeastern Massachusetts

Ingredients

• 3 tablespoons avocado oil (divided)
• 3 bell peppers (diced (any color or a mix works here))
• 2 celery ribs (diced)
• 2 jalapeńo peppers (diced (remove the seeds if you don’t like a lot of heat))
• 1 red onion (diced)
• 4 cloves garlic (minced)
• 14 ounce can crushed tomatoes
• 4 cups stock (I use vegetable, but chicken is nice as well)
• 1½ cups uncooked brown rice
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound cooked andouille or hot Italian sausage (sliced into rounds or half-moons)
• 1 pound raw shrimp (peeled and deveined)
• 1 cup sliced okra (frozen works fine if you cannot find fresh, just defrost first)