In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and Andouille sausage. Cook until browned, about 5-7 minutes. Remove from the pot and set aside.

Cook the Vegetables

In the same pot, add the chopped onion and bell peppers. Sauté until softened, about 5 minutes. Add the sliced okra and cook for another 2-3 minutes.

Combine Ingredients

Return the cooked chicken and sausage to the pot. Stir in the diced tomatoes, Cajun seasoning, salt, and black pepper.

Add Rice and Broth

Stir in the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

Add Shrimp

In the last 5 minutes of cooking, add the shrimp to the pot. Cover and cook until the shrimp are pink and cooked through.

Serve

Remove from heat, fluff the Jambalaya with a fork, and let it sit for a few minutes. Serve hot.