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  • Author: Meagan
  • Total Time: 23 Minutes


This is an easy way that Ma often did Jambalaya and it’s a super quick side that goes with just about any meal – enjoy!



Extra-virgin olive oil

1 onion, chopped

2 bell peppers, chopped

Kosher salt

Freshly ground black pepper

1 lb. boneless skinless chicken breasts, cut into 1” pieces

1 tsp. dried oregano

6 oz. andouille sausage, sliced

2 cloves garlic, minced

2 tbsp. tomato paste

2 c. low-sodium chicken stock

1 (15-oz.) can crushed tomatoes

1c. long grain rice

2 tsp. Old Bay seasoning

1 lb. medium shrimp, peeled and deveined

2 green onions, thinly sliced


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 to 5 minutes.

Stir in green onions just before serving.

  • Category: Rice, Shrimp, Chicken, Sausage


From Meagan's Kitchen

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