Steel-Cut Oats Jambalaya

• Cooking spray
• 1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
• 1 1/4 teaspoons kosher salt, divided
• 8 ounces andouille sausage, thinly sliced
• 2 tablespoons canola oil
• 2 cups chopped white onion
• 1 cup diced celery
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped red bell pepper
• 8 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground red pepper
• 2 bay leaves
• 1 cup uncooked quick-cooking steel-cut oats
• 2 1/2 cups unsalted chicken stock (such as Swanson)
• 1 (14.5-ounce) can unsalted diced tomatoes, undrained
• 12 ounces peeled and deveined medium shrimp
• 1/2 cup sliced green onions

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken to pan, and sprinkle with 1/4 teaspoon salt; cook 4 minutes, turning to brown on all sides. Add sausage; saute 2 minutes. Remove mixture from pan.
2. Add oil to pan; swirl to coat. Add white onion, celery, bell peppers, and garlic; saute 8 minutes or until tender, scraping pan occasionally to loosen browned bits. Stir in remaining 1 teaspoon salt, paprika, and next 4 ingredients (through bay leaves); saute 1 minute. Add oats; cook 1 minute, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes. Return chicken mixture to pan, and add shrimp; cook 5 minutes or until shrimp and oats are done and mixture thickens. Sprinkle with green onions.

cooking spray, skinless, kosher salt, andouille sausage, canola oil, white onion, celery, green bell pepper, red bell pepper, garlic, paprika, freshly ground black pepper, oregano, ground red pepper, bay leaves, oats, chicken, tomatoes, shrimp, green onions

Taken from www.myrecipes.com/recipe/steel-cut-oats-jambalaya (may not work)