The Creole classic gets a fun makeover with steel-cut oats, which are higher in protein and fiber than white rice. But I wouldn't dare change the heart of the recipe--the trinity of onion, bell pepper, and celery. Be sure to use quick-cooking steel-cut oats for the best results.
1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
1 1/4 teaspoons kosher salt, divided
8 ounces andouille sausage, thinly sliced
2 tablespoons canola oil
2 cups chopped white onion
1 cup diced celery
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
8 garlic cloves, minced
2 teaspoons paprika
1 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
1/2 teaspoon ground red pepper
2 bay leaves
1 cup uncooked quick-cooking steel-cut oats
2 1/2 cups unsalted chicken stock (such as Swanson)
1 (14.5-ounce) can unsalted diced tomatoes, undrained
12 ounces peeled and deveined medium shrimp
1/2 cup sliced green onions
Sugars 5 g
Est. added sugars 0g
How to Make It
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken to pan, and sprinkle with 1/4 teaspoon salt; cook 4 minutes, turning to brown on all sides. Add sausage; sauté 2 minutes. Remove mixture from pan.
Add oil to pan; swirl to coat. Add white onion, celery, bell peppers, and garlic; sauté 8 minutes or until tender, scraping pan occasionally to loosen browned bits. Stir in remaining 1 teaspoon salt, paprika, and next 4 ingredients (through bay leaves); sauté 1 minute. Add oats; cook 1 minute, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes. Return chicken mixture to pan, and add shrimp; cook 5 minutes or until shrimp and oats are done and mixture thickens. Sprinkle with green onions.
Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice (Oxmoor House, 2016).