Cajun Jambalaya
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 onion (chopped)
- 2 bell peppers (chopped)
- Kosher salt
- Freshly ground black pepper
- 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
- 1 teaspoon dried oregano
- 6 ounces andouille sausage (sliced)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 (15 ounce) can crushed tomatoes
- 1 cup long grain rice
- 2 teaspoons Old Bay© seasoning
- 1 pound medium shrimp (peeled and deveined)
- 2 green onions (thinly sliced)
Directions
In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
Add chicken broth, crushed tomatoes, rice, and Old Bay©. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
Add the shrimp and cook until pink, 3-5 minutes.
Stir in green onions just before serving.