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
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
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