Hattie's Creole Jambalaya

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Extra-virgin olive oil, enough to coat a skillet

4 boneless chicken breasts, julienne-cut

20 jumbo shrimp, peeled and de-veined

All-purpose flour, for dusting

5 links andouille sausage, sliced

5 cloves garlic, minced

2 green peppers, julienned

2 red peppers, julienned

4 stalks celery, chopped

6 fresh okra pods, sliced

1 large Spanish onion

1 tablespoon oregano

4 tablespoons parsley

2 tablespoons paprika

2 tablespoons chili powder

1 tablespoon cayenne

10 peeled plum tomatoes, chopped

4 tablespoons Worcestershire sauce

3 cups long or medium grained rice

4 cups seafood or chicken stock

2 cups tomato juice

10 fresh crawfish, shell-on, optional

1 bunch scallions, chopped

Parsley, for garnish