Jambalaya

• 1 tablespoons Olive Oil
• 1 Onion chopped
• 2 Bell Peppers chopped
• 1 pound Chicken Breasts cubed
• 1 teaspoon Oregano
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 teaspoons Garlic minced
• 2 tablespoons Tomato Paste
• 2 cups Chicken Broth
• 1 can Tomatoes Crushed 15 0z
• 1 cup Long Grain Rice uncooked
• 1 pound Shrimp peeled, deveined
• 4 stalks Scallions sliced thin

1. 1. In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season with salt and pepper
2. 2. Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano.
3. 3. 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.
4. 4. Add chicken broth, crushed tomatoes, rice and Old Bay seasoning. 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.
5. 5. Add the shrimp to the pot and cook until the shrimp is pink and cooked through, three to five minutes.
6. 6. Stir in green onions just before serving

olive oil, onion, bell peppers, chicken breasts, oregano, salt, pepper, garlic, tomato paste, chicken broth, tomatoes, shrimp, stalks scallions

Taken from www.epicurious.com/recipes/member/views/jambalaya-5ab1a76a218b9d588303ccda (may not work)