Ingredients: |
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
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Directions: |
Directions:In a large Dutch oven heat olive oil over medium heat.
Add onions, celery, and bell peppers and 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 to 5 minutes, or until shrimp is pink and cooked through.
Remove from heat.
Garnish with sliced green onions and dried parsley.
Serve. |
This recipe for Jambalaya is from