Yields: 4
Prep Time: 0 Hours 20 Mins
Cook Time: 0 Hours 20 Mins
Total Time: 0 Hours 40 Mins

INGREDIENTS:

• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• Kosher salt
• Freshly ground pepper
• 1 lb. boneless skinless chicken breasts, cut into 1″ pieces
• 1 tsp. dried oregano
• 6 oz. andouille sausages, sliced (can also use kielbasa instead if you do not like spicy food)
• 2 gloves garlic, minced
• 2 tbsp. tomato paste
• 2 cups low-sodium chicken stock
• 1 (15 oz.) can 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.