Steel Cut Jambalaya *

1 pound boneless skinless chicken, cut into 1/2 inch pieces
1 1/4 tsp salt
12 oz andouille sausage, thinly sliced
2 Tbsp canola oil
1 yellow or white onion, diced
1 cup diced celery
1 green bell pepper, diced
1 red bell pepper, diced
8 garlic cloves, minced
1 tsp cayenne pepper
1 tsp freshly ground black pepper
3/4 tsp dried oregano
2 bay leaves
1 cup STEEL CUT oats
2 1/2 cups chicken stock
1 can diced tomatoes, undrained
12 oz raw, peeled, deveined medium shrimp
1/2 cup sliced green onions

Heat a large pot over medium high heat.  Coat pan with small amount of nonstick cooking spray or EVOO.  Add chicken to pan, and sprinkle with 1/4 tsp salt; cook 4 minutes, turning to brown on all sides.  Add sausage; saute 2 minutes.  Remove mixture from pan.  Add oil to pan; swirl to coat.  Add onion, celery, bell peppers, and garlic; saute 8 minutes or until tender, scraping pan occasionally to loosen browned bits.  Stir in remaining 1 tsp salt, cayenne, black pepper, oregano and bay leaves; saute 1 minute.  Add oats; cook 1 minute; stirring constantly.  Add stock and tomatoes; bring to a boil.  Reduce heat and simmer, uncovered for 4 minutes.  Return chicken mixture to pan and add shrimp; cook 5 minutes or until shrimp and oats are done and mixture thickens.  Sprinkle with green onions.

Serves 8