Andouille and Chicken Jambalaya

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 3-ounce fully cooked andouille sausages, sliced ¼-inch thick

2 stalks celery, chopped

1 onion, chopped

1 green bell pepper, chopped

Kosher salt

2 tablespoons tomato paste

1 teaspoon Cajun seasoning

¾ cup converted white rice

1 15-ounce can diced fire-roasted tomatoes

1 15-ounce can no-salt-added kidney beans, drained and rinsed

1½ cups 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.

Serves 4

From the Food Network Kitchen