Jambalaya

INGREDIENTS

• ☐   2 cups long-grain rice, cooked
• ☐   4 barbecued boneless, skinless chicken breast halves
• ☐   ½ cup olive oil
• ☐   Coarse salt and freshly ground pepper
• ☐   6 celery stalks, finely chopped
• ☐   2 medium onions, finely chopped
• ☐   2 green bell peppers, finely chopped
• ☐   2 lbs andouille sausage, cut into 1/2-inch pieces
• ☐   4 garlic cloves, minced
• ☐   4 cups chicken stock
• ☐   1½ teaspoon Old Bay seasoning
• ☐   2 cans (14 ounces) crushed tomatoes with juice
• ☐   1 lb cooked shrimp

PREPARATION

1. Cook rice in a rice cooker or over stove according to directions.

2. Season chicken with salt and pepper.

3. Heat oil in a Dutch oven over medium-high heat.

4. If not using previously barbecued chicken, cook chicken until golden brown, about 5 minutes per side.

5. Cut into 3/4-inch pieces; set aside.

6. Add vegetables to pot. Cook, stirring, 5 minutes.

7. Add sausage; cook 3 minutes.

8. Add garlic; cook 1 minute.

9. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil.

10. Add chicken. Reduce heat; simmer 5 minutes.

11. Cover; remove from heat.

12. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes.

13. Add shrimp 5 minutes before serving. Season with salt and pepper.