Step 1

Heat 2 tablespoons oil in a large stockpot over medium-high heat.  Add the chicken and sausage, and sauté for 2-3 minutes, stirring occasionally.  Add in the remaining 1 tablespoon oil, bell peppers, celery, onion, jalapeño, and stir to combine.  Continue sautéing for 5-6 more minutes, or until the onion is soft and translucent, stirring occasionally.  Stir in the garlic, and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.

Step 2

Sprinkle the flour over the mixture, and stir to combine.  Continue cooking for 1 minute, stirring occasionally.

Step 3

Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme.  Continue cooking until the soup reaches a simmer.  Then reduce the heat to medium-low, and continue simmering the soup for 15 more minutes — being sure to stir the soup occasionally (yes, more!) so that the rice doesn’t burn on the bottom of the pot — until the rice is cooked and tender.

Step 4

Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through (it should be pink and opaque, not gray).

Step 5

Season the soup with salt and pepper to taste.  Then serve warm, topped with your desired garnishes if desired.