Ingredients

• 1 Tablespoon Olive Oil
• 1 Whole Onion, Chopped
• 2 Whole Bell Peppers, Chopped
• 1 Pinch Kosher Salt and Freshly Ground Pepper
• 1 Pound Boneless Chicken Breasts, Cut Into One Inch Pieces
• 1 Teaspoon Dried Oregano
• 6 Ounces Andouille Sausage, Sliced
• 2 Cloves Garlic, Minced
• 2 Tablespoons Tomato Paste
• 2 Cups Low-Sodium Chicken Stock
• 15 Ounces Crushed Tomatoes
• 1 Cup Long Grain Rice
• 2 Teaspoons Old Bay Seasoning
• 1 Pound Medium Shrimp, Peeled and Deveined
• 2 Whole Green Onions, Thinly Sliced

Directions

1. In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. 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.
2. Add chicken broth, crushed tomatoes, rice, and Old Bay. 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.
3. Add the shrimp and cook until pink, 3 to 5 minutes.
4. Stir in green onions just before serving.