3 bell peppers, your color choice (green, yellow, or red)
2 celery ribs (including leaves), chopped
1 onion, diced
4 garlic cloves, minced
1 (14oz) can crushed tomatoes
3-4 cups chicken stock
1 1/2 cups uncooked white rice
2 tablespoons Cajun or Creole seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 cup okra, thinly sliced
Add 2 tablespoons oil to a large stock pot. Add bell peppers, celery, onion and garlic. Sauté for 6 minutes, stirring occasionally, until onions are softened.
Add crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes so the rice does not burn.
Add the shrimp and okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in B7R Hot Link rounds until warmed.
Taste the jambalaya and season to preference with salt, pepper, and/or additional Cajun seasoning. Remove from heat and enjoy!