Step 1

In a large pot over medium heat, add 1 Tablespoon oil. {NOTE: If using uncooked sausage, brown 5-6 minutes or until golden brown and remove from the pot and set aside. Extra oil will be needed for sautéing veggies.}

Step 2

In the same pot, add the onion, celery, bell pepper, jalapeño, and garlic and sauté until the veggies are softened and fragrant.

Step 3

Next stir in the crushed tomatoes, cooked lentils, cajun spices, smoked paprika, thyme and bay leaf. Continue cooking until the mixture reaches a simmer then reduce heat to medium-low, cover and simmer for 5 minutes.

Step 4

Add the shrimp, okra, and browned sausage to the pot and stir to combine with spices, vegetables, and lentils. Cover and cook until shrimp and okra are cooked through, about 5 to 6 minutes.

Step 5

For thicker jambalaya, add slurry. In a small bowl, whisk together the arrowroot and water until well combined.

Step 6

Mix in the slurry and stir every couple minutes on low until the jambalaya thickens.  Remove bay leaf before serving.

Step 7

Serve in bowls with optional toppings.

Step 8

Store leftovers in an airtight container in the fridge for up to 4 days.