• 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


  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.