Jambalaya with Chicken + Shrimp - Ends + Stems with Chef Alison

Name: Jambalaya with Chicken + Shrimp - Ends + Stems with Chef Alison
Ingredients: 1 Onion (chopped); 3 ribs Celery; 2 cloves Garlic (minced); 1 Green Bell Pepper (chopped); 1 Bell Pepper (Orange, Yellow or Red) (chopped); 1 Tablespoon Extra Virgin Olive Oil; 1 teaspoon Kosher Salt; 1 ⁄ 2 teaspoon Black Pepper (freshly ground); 1 teaspoon Dried Oregano; 2 teaspoons Old Bay Seasoning (optional, if you don’t have this in you cabinet, use 1 teaspoon cumin and 1 teaspoon paprika); 4 ounces Sausage (sliced, andouille is a great choice); 1 ⁄ 2 pound Chicken Breast (boneless, skinless, cut into 1" pieces); 2 Tablespoons Tomato Paste; 1 15-ounce can Crushed Tomatoes; 1 cup Basmati Rice (White); 2 cups Chicken Stock; 1 pound Shrimp (medium, peeled and deveined, tails on, about 36/40 or 41/50 size)

endsandstems.com

Ends+Stems: Meal Planning App to Reduce Household Food Waste. 40% of food is wasted but first, you need to make dinner. We have the tools to tackle both! First 2 weeks are free!

View Original

Share this recipe:

Ingredients

1 Onion (chopped)
3 ribs Celery
2 cloves Garlic (minced)
1 Green Bell Pepper (chopped)
1 Bell Pepper (Orange, Yellow or Red) (chopped)
1 Tablespoon Extra Virgin Olive Oil
1 teaspoon Kosher Salt
1 ⁄ 2 teaspoon Black Pepper (freshly ground)
1 teaspoon Dried Oregano
2 teaspoons Old Bay Seasoning (optional, if you don’t have this in you cabinet, use 1 teaspoon cumin and 1 teaspoon paprika)
4 ounces Sausage (sliced, andouille is a great choice)
1 ⁄ 2 pound Chicken Breast (boneless, skinless, cut into 1" pieces)
2 Tablespoons Tomato Paste
1 15-ounce can Crushed Tomatoes
1 cup Basmati Rice (White)
2 cups Chicken Stock
1 pound Shrimp (medium, peeled and deveined, tails on, about 36/40 or 41/50 size)