1Heat 2 Tbsp. olive oil in a large saute pan over medium high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining Tbsp. oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes or until chicken is no longer pink and is mostly cooked.
2Add the checken stock, tomatoes, rice, Cajun spice, bay leaf, thyme and cayenne. Stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes or until rice is cooked, stirring occasionally.
3Once the rice is tender, add in the shrimp and okra. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked. Remove bay leaf and season the jambalaya with salt, pepper and additional Cajun spice, if desired.