Jambalaya with Okra - edible Southeastern Massachusetts

Name: 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 ounces 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)

ediblesema.com

In an attempt to spread the okra love, I’m sharing this recipe for jambalaya. It’s very slightly adapted from the website Gimme Some Oven. I usually like to mod

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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 ounces 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)