Jambalaya Recipe with Chicken

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion diced
• 2 celery ribs diced
• 2 bell peppers diced (you can use red, green, yellow, etc.)
• salt and fresh ground pepper to taste
• 3 cloves garlic minced
• 1 pound boneless skinless chicken breasts cubed
• 1/4 teaspoon sweet paprika
• 1 teaspoon oregano
• 6 ounces andouille sausage sliced into coins
• 2 tablespoons tomato paste
• 2 cups low-sodium fat free chicken broth
• 1 14.5-oz can diced tomatoes
• 1 cup long grain rice
• 1 teaspoon or to taste, cajun seasoning
• 1 pound shrimp peeled and deveined
• 2 green onions thinly sliced, for garnish
• dried parsley for garnish 

Instructions

1. In a large Dutch oven heat olive oil over medium heat.
2. Add onions, celery, and bell peppers and season with salt and pepper.
3. Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
4. Stir in chicken and add sweet paprika and oregano.
5. Cook for 5 minutes, or until chicken is browned on all sides.
6. Stir in prepared sausage and tomato paste; cook for 1 minute.
7. Add chicken broth, crushed tomatoes, rice and cajun seasoning.
8. Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
9. Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
10. Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through. 
11. Remove from heat.
12. Garnish with sliced green onions and dried parsley. 
13. Serve.

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