Jambalaya

Jambalaya

1 tbsp olive oil

1 onion, diced 

2 celery ribs, diced 

2 red or yellow peppers, diced 

1 tsp salt 

1/2 tsp freshly ground pepper 

3 cloves garlic, minced 

1 lb boneless, skinless chicken breasts or thighs, cubed 

1/2 cup jambalaya soup mix OR

1/4 tsp paprika and 

1 tsp oregano and 

1 tsp Cajun seasoning 

6 oz andouille sausage, sliced into coins

2 tbsp tomato paste 

2 cups chicken broth 

1 14.5 oz can diced tomatoes 

1 lb shrimp, peeled and deveined 

2 green onions, thinly sliced for garnish

1 cup long grain rice, prepared per instructions 

In a large Dutch oven heat olive oil over medium heat. Add onions, celery, peppers, salt and pepper and cook for approximately 4 minutes or until just tender. Stir in garlic and cook for 1 minutes. 

Stir in chicken and add jambalaya mix or spices and cook for 5 minutes or until chicken is browned on all sides. Stir in sausage and tomato paste, cook for 1 minute. 

Add chicken broth and diced tomatoes. Bring mixture to a boil, reduce heat to medium low, cover and simmer for approximately 20 minutes. 

Add shrimp and cook for 4 - 5 minutes or until shrimp is pink and cooked through. Remove from heat.  

Serve over prepared rice and garnish with sliced green onions.