Jambalaya

Ingredients

• 2 tablespoons olive oil
• 1 large onion (chopped)
• 1 medium green bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 pound andouille sausage (sliced)
• 1 pound chicken breast (boneless and skinless, cut into bite size pieces)
• 14.5 ounces diced tomatoes
• 1 cup long grain rice (such as Jasmine, uncooked)
• 2 cups chicken broth (low sodium)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 pound large shrimp (peeled and deveined)
• 2 green onions (chopped)

Instructions

1. 1

   In a large skillet or Dutch oven, heat the olive oil over medium-high heat.

2. 2

   Add the onion, green pepper, and garlic, and sauté until the vegetables are tender, about 5-7 minutes.

3. 3

   Add the sliced sausage and cubed chicken to the skillet and cook until browned, about 5 minutes.

4. 4

   Stir in the can of diced tomatoes, uncooked rice, chicken broth, oregano, paprika, cayenne pepper, and dried thyme. Season with salt and pepper to taste.

5. 5

   Bring the mixture to a boil, then reduce the heat to low and cover the skillet.

6. 6

   Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.

7. 7

   Add the shrimp to the skillet and cook for 5 minutes or until the shrimp are pink and cooked through.

8. 8

   Garnish with chopped green onions and serve hot.