6 oz Andouille Sausage
1 tbsp. olive oil
1 Onion, finely chopped
2 bell peppers, chopped
1 lb. boneless skinless chicken breasts, cubed
1 tsp. oregano
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. tomato paste
2 c. low-sodium chicken stock
1 14.5-oz can crushed tomatoes
1 c. long grain rice
2 tsp. Old Bay seasoning
1 lb. 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 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.
Recipe credits: Lauren Miyashiro