Name: Steel-Cut Oats Jambalaya
Total time: 51 min
Yield: Serves 8 (serving size: about a scant 1 1/4 cups jambalaya and 1 tablespoon green onions)
Ingredients: Cooking spray; 1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces; 1 ¼ 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; ¾ teaspoon dried oregano; ½ teaspoon ground red pepper; 2 bay leaves; 1 cup uncooked quick-cooking steel-cut oats; 2 ½ cups unsalted chicken stock (such as Swanson); 1 (14.5-ounce) can unsalted diced tomatoes, undrained; 12 ounces peeled and deveined medium shrimp; ½ cup sliced green onions

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.

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Steel-Cut Oats Jambalaya

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