INGREDIENTS

• 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
• Big Daddy Bomb BBQ sauce

DIRECTIONS

1. 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.
2. 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.
3. Add the shrimp and cook until pink, 3 to 5 minutes.
4. Stir in green onions and add Big Daddy Bomb BBQ just before serving.