Name: Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American/Southern
Ingredients: 1 tablespoon olive oil; 1 yellow onion (diced); 2 celery ribs (diced); 2 bell peppers (diced (you can use red, green, yellow, orange, etc.)); salt and fresh ground black pepper (to taste); 3 cloves garlic (minced); 1 pound boneless skinless chicken breasts (cubed); ¼ teaspoon sweet paprika; 1 teaspoon dried oregano; 6 ounces andouille sausage (sliced into ¼-inch rounds); 2 tablespoons tomato paste; 2 cups chicken broth; 14.5 ounces canned diced tomatoes; 1 cup long grain rice; 1 teaspoon cajun seasoning (or to taste); 1 pound raw shrimp (peeled and deveined); 2 green onions (thinly sliced, for garnish); chopped fresh parsley (for garnish)

1

In a large Dutch oven, heat the olive oil over medium heat.

2

Add onions, celery, and bell peppers, and season with salt and pepper. Cook for 4 minutes or until just tender. Stir in garlic and cook for 1 minute.

3

Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in the sliced sausage and tomato paste; cook for 1 minute.

4

Add chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring mixture to a boil; reduce heat to medium-low and cover the pot with a lid. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed.

5

Add the shrimp and cook for 3 to 4 minutes or until the shrimp is pink and cooked through.

6

Remove from heat and garnish with sliced green onions and parsley.

7

Serve.