Using sauté setting – once hot, add 1 tablespoon of oil and sliced sausage. Brown thoroughly on both sides. Remove and set aside.
Continuing on sauté setting – add 1 tablespoon of oil and chicken breasts (seasoned with creole seasoning). Brown on both sides (3-4 minutes each side), but do not cook completely. You just want to get some color on them. Remove and set aside.
Do not wipe or rinse out pot. There’s some GREAT flavor in there! Add onions and celery to pot (along with an optional 2 tablespoons of bacon fat) and cook for about 5 minutes, until veggies soften a bit.
Add red bell peppers and garlic and cook for another 3 minutes or so.
Return chicken breasts to pot, along with bay leaves, stewed tomatoes, tomato sauce, beef stock, creole seasoning, and okra. Mix well, lock lid and cook for 15 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.
Remove lid, chicken breasts and bay leaves. In a separate bowl, using two forks, shred the chicken into bite-size pieces.
Add shrimp and mix well. Return lid and allow shrimp to cook in the residual heat for at least 5 minutes. You can tell they’re done when they are opaque and pink.
Return sausage to pot, along with shredded chicken, green onions, and parsley. Mix well and allow to sit for just a few minutes before serving. Serve with rice – for Whole30, we used cauliflower rice.