Andouille and Chicken Jambalaya
|2 tablespoons||extra-virgin olive oils, plus more for drizzling|
|2-3 ounces||fully cooked andouille sausages, sliced 1/4 inch thick|
|2 stalks||celery, chopped, plus leaves for topping|
|1||green bell pepper, chopped|
|2 tablespoons||tomato paste|
|1 teaspoon||cajun seasoning|
|3/4 cup||converted white rice|
|1-15 ounce||can diced fire-roasted tomato|
|1-15 ounce||can no-salt-added kidney beans, drained and rinsed|
|1 1/2 cup||shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)|
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.