Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 2 bell peppers, chopped
- Kosher salt
- Freshly ground black pepper
- 1 lb. boneless skinless chicken breasts, cut into 1″ pieces
- 1 tsp. dried oregano
- 6 oz. andouille sausage, sliced
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 c. low-sodium chicken stock
- 1 (15-oz.) can crushed tomatoes
- 1 c. long grain rice
- 2 tsp. Old Bay seasoning
- 1 lb. medium shrimp, peeled and deveined
- 2 green onions, thinly sliced
Instructions
- Rinse rice until water runs clear, drain.
- In a medium saucepan over medium heat, add olive oil and butter.
- When butter is melted, add onion and garlic, saute until softened.
- Add rice and turmeric. Stir until combined. Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil.
- Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed.
- Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork and serve.