Jambalaya with Chicken, Andouille and Shrimp

I was having a conversation the other day with a close friend about one-pot meals. OK, the conversation was actually more about hating to wash the dishes, but along the same lines. He shared with me a Jambalaya recipe (not this one) which reminded me that I hadn’t made Jambalaya myself in a a while. GReat dish and this feeds an army of people. Shrimp / prawns are optional, but I like them, so in they went. Start to finish in under an hour.

1 tablespoon olive oil
1 onion, finely chopped
2 bell peppers, chopped
1 pound boneless skinless chicken breasts, cubed
1 teaspoon oregano
kosher salt
Freshly ground black pepper
6 ounces andouille or chorizo sausage, cut to 1 1/2 inch pieces
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups low-sodium chicken stock
1 12-ounce can crushed tomatoes
1 cup long grain rice
2 teaspoons Old Bay seasoning
1 pound shrimp, peeled and deveined
2 green onions, thinly sliced

In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season with salt and pepper. Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille/chorizo sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.

Add chicken broth, crushed tomatoes, rice and Old Bay seasoning. 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 to the pot and cook until the shrimp is pink and cooked through, three to five minutes.

Stir in green onions just before serving.



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