Jambalaya

 Ingredients

• 1 Tablespoon olive oil
• 1 yellow onion, diced
• 2 celery ribs, diced
• 2 bell peppers, diced (red, green, or yellow)
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken breasts, cubed
• 1/4 teaspoon sweet paprika 
• 1 teaspoon oregano
• 6 oz. andouille sausage, sliced
• 2 Tablespoons tomato paste
• 2 cups chicken broth
• 1 14.5 oz. can diced tomatoes
• 1 cup long grain rice
• 1 teaspoon cajun seasoning 
• 1 pound shrimp, peeled and deveined
• 2 green onions (for garnish)
• Dried parsley (for garnish)

In a large Dutch oven, heat olive oil over medium heat.

Add onions, celery, and bell peppers. Season with salt and pepper. Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute. 

Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. 

Stir in prepared sausage and tomato paste. Cook for 1 minute. 

Add chicken broth, crushed tomatoes, rice and cajun seasoning. Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid. 

Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed. 

Add the shrimp and cook for 4-5 minutes, or until shrimp is pink and cooked through. 

Remove from heat. Garnish with sliced green onions and dried parsley. 

Enjoy!