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Classic Creole Jambalaya

Inherited an affinity for cajun spices from my father.. this was a staple in his kitchen. Fun dish with lots a flavor going on and pretty simple overall!

Prep
Cook
Serves 4people
Ingredients
1
tbsp 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
cups low-sodium chicken stock
1
can (15 oz) crushed tomatoes
1
cup long grain rice
2
tsp Old Bay seasoning
1
lb medium shrimp, peeled and deveined
2
green onions, thinly sliced
Directions
1.
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.
2.
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.
3.
Add the shrimp and cook until pink, 3 to 5 minutes.
4.
Stir in green onions just before serving.

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