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.