Jambalaya with Andouille Chicken Sausage

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  Step 1

  Prep all the ingredients. Chop sausage into small pieces. Chop red pepper into little chunks, then chop sweet onion finely.

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  Step 2

  Heat olive oil in a large dutch oven or pot on medium high. Toss in sausage and cook until it is sizzling, about 4- 5 minutes. Toss in red peppers, onion, and garlic. Cook for 2 minutes until fragrant. Cover with tomatoes, add paprika, oregano, and cumin. Mix well.

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  Step 3

  Once it starts bubbling add in the rice. Cook the rice with the rest of the mixture for 1 minute. Pour in chicken stock and wine, mix together. Let it bubble and then turn the heat to low. Simmer for 45-50 minutes with the lid on until the rice is cooked. Stir 3-4 times while it cooks.

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  Step 4

  Once the rice is soft, toss in the shrimp. Mix together and let cook for 5 minutes. Taste the jambalaya, add a little salt and sprinkle with a little cayenne pepper if you want to add some heat.

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  Step 5

  Serve with cilantro and greek yogurt.

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