Grilled Jambalaya

Original Recipe from Weber Grill Academy                                                                                       

Serves: 4 | Prep Time: 10 minutes|Grilling Time: 1 hour| Special Equipment: Dutch Oven or Oven safe pot

Ingredients

• ¼ cup extra-virgin olive oil 
• 1 lb. boneless, skinless chicken breast halves 
• Kosher salt and freshly ground pepper
• 3 celery stalks, finely chopped
• 1 medium onion, finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 1 lb andouille sausage, cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 2 cups homemade or low-sodium store-bought chicken stock
• 3/4 teaspoon Old Bay seasoning
• 1 can (14 ounces) crushed tomatoes with juice
• 1 cup long-grain rice

Directions 

1. Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
   
2. Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and ½ cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.