Easy Jambalaya

therecipecritic.com

Emily Sunderland

2 tbsp. olive oil, divided

3 links chicken andouille sausage

1 ¼ cups diced green pepper

1 ¼ cups diced celery

1 ¼ cups diced onion

2 large cloves garlic, minced

1 tsp kosher salt, divided

1 tbsp tomato paste

14 oz can canned tomatoes

1 ¾ cup chicken stock

2 tsp smoked paprika

1 tsp oregano

2 bay leaves

1 tsp dried thyme

2 tsp garlic powder

2 tsp onion powder

1 cup quick-cooking brown rice or white rice

½ lb peeled and deveinved shrimp. (Any medium or large size works great)

1 ½ cups shredded chicken

green onion for garnish

Directions at therecipecritic.com

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