heat 2 tbsp olive oil in a large saute pan over medium-high heat.
Add celery, onions, bell peppers, jalapenos, and garlic.
Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked.
Add the chicken and sausage, and stir to combine.
Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
Add the chicken stock, tomatoes, rice, cajun spice, bay leaf, thyme, and cayenne, and stir to combine.
Reduce heat to medium-low, cover, and simmer for about 30 minutes, or until the rice is cooked, stirring occasionally. (don't forget to stir, or the rice may burn on the bottom of the pan.)
Once the rice is tender, add the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally until the shrimp are cooked and no longer pink.
Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional cajun/creole seasoning if needed. Remove from heat.
Serve and enjoy with optional garnishes if desired.
