Shrimp and Sausage Jambalaya

1. Heat 2 tablespoons of olive oil in a large dutch oven over medium heat. When pot is hot, toss in chopped smoked sausage and let it brown. Set to side.
2. Add in the chopped onion, garlic, peppers, and celery cook that down for 5 or so minutes.
3. Stir in the tomatoes along with salt, pepper, thyme, oregano, red pepper flakes. Then, add okra slices and browned sausage. Cook that for another five minutes.
4. Add in the rice and chicken stock and bring to a boil. Then, reduce the heat to a low-medium. Cover and let simmer for 20 minutes, until the rice is cooked. Stir it occasionally.
5. Place the peeled and deveined shrimp on top of the jambalaya and then, mix well. Cover and simmer for 5-6 minutes, until the shrimp are cooked. Season with extra salt, pepper, and the creole seasoning. Garnish with chopped scallions and fresh chopped parsley.

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