NUTRITION

SERVINGS

INGREDIENTS

5 oz raw shrimp

2 oz chicken andouille sausage

0.33 cup cooked white rice

0.5 cup yellow onion

0.5 cup green bell pepper

0.25 cup celery

0.25 cup crushed tomatoes

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp dried oregano

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup chicken bone broth

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat.

• 2

  Add the sliced chicken andouille sausage and sear until browned on both sides, then remove and set aside.

• 3

  In the same pan, add the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender and the onions are translucent.

• 4

  Stir in the minced garlic, smoked paprika, thyme, oregano, cayenne, sea salt, and black pepper, cooking for one minute until fragrant.

• 5

  Pour in the crushed tomatoes and chicken bone broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Add the cooked white rice and the browned sausage back into the pan, stirring to combine.

• 7

  Place the raw shrimp on top of the mixture, cover with a lid, and simmer for 3-5 minutes until the shrimp are pink and opaque.

• 8

  Remove from heat and fluff the mixture with a fork before serving warm.