NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

3 oz chicken andouille sausage

0.25 cup cooked white rice

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup green bell pepper

0.25 cup celery

2 cloves garlic

0.25 cup tomato puree

0.5 cup low-sodium chicken broth

1 tsp smoked paprika

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large deep skillet over medium heat.

• 2

  Add the sliced chicken andouille sausage and brown for 3-4 minutes until golden on the edges.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender and translucent.

• 4

  Add the minced garlic, smoked paprika, oregano, thyme, cayenne, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 5

  Pour in the tomato puree and low-sodium chicken broth, bringing the mixture to a gentle simmer.

• 6

  Add the shrimp and cook for 3-5 minutes until they are opaque and pink throughout.

• 7

  Fold in the cooked white rice and stir until everything is well combined and the rice is heated through.

• 8

  Garnish with fresh chopped parsley and serve immediately.