Easy Cajun Jambalaya

Easy Cajun Jambalaya 1 tbsp. extra-virgin olive oil 1 onion, chopped 2 bell peppers, chopped Kosher salt Freshly ground black pepper 1 lb. boneless skinless chicken breasts, cut into 1" pieces 1 tsp. dried oregano 6 oz. andouille sausage, sliced 2 cloves garlic, minced 2 tbsp. tomato paste 2 c. low-sodium chicken stock 1 (15-oz.) can crushed tomatoes 1 c. long grain rice 2 tsp. Old Bay seasoning 1 lb. medium shrimp, peeled and deveined 2 green onions, thinly sliced In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more. Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes. Add the shrimp and cook until pink, 3 to 5 minutes. Stir in green onions just before serving.