Chicken, Shrimp and Sausage Jambalaya
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 2 bell peppers, seeds and ribs removed, chopped
- Kosher salt
- Freshly ground black pepper
- 1 lb chicken breasts (boneless, skinless, cut into 1" pieces)
- 1 tsp dried oregano
- 6 oz andouille sausage (sliced)
- 2 tbsp tomato paste
- 2 cloves garlic (finely chopped)
- 2 cups low-sodium chicken stock
- 1 can crushed tomatoes (15-oz can)
- 1 cup long-grain rice
- 2 tsp Old Bay seasoning
- 1 lb medium shrimp (peeled, deveined)
- 2 scallions (thinly sliced)
Instructions
- In a large pot over medium heat, heat oil. Add onion and bell peppers; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
- Stir in chicken and oregano; season with salt and pepper. Cook, stirring occasionally, until chicken is golden, about 5 minutes. Add sausage, tomato paste, and garlic and cook, stirring, until fragrant, about 1 minute. Add stock, tomatoes, rice, and Old Bay. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until rice is tender and liquid is almost absorbed, about 20 minutes.
- Add shrimp and cook, tossing to combine, until pink and just cooked through, 3 to 5 minutes.
Divide jambalaya among bowls. Top with scallions.
Note
For the andouille sausage, the best one I have found is Amylu Chicken Andouille sausage. It is sold at grocery stores and also Costco in larger packs.