NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

1.5 oz Chicken andouille sausage

0.25 cup Cooked brown rice

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.25 tsp Extra virgin olive oil

0.25 cup Crushed tomatoes

0.5 cup Chicken bone broth

1 tsp Smoked paprika

0.5 tsp Dried oregano

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Add the sliced chicken andouille sausage to the pan and sear for 3-4 minutes until the edges are golden and crisp.

• 3

  Stir in the diced onion, green bell pepper, and celery, cooking for 5 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic, smoked paprika, dried oregano, cayenne pepper, sea salt, and black pepper, stirring for 1 minute to toast the spices.

• 5

  Pour in the crushed tomatoes and chicken bone broth, stirring to scrape up any browned bits from the bottom of the pan.

• 6

  Bring the liquid to a simmer, then add the raw shrimp, cooking for 2-3 minutes until they are pink and opaque.

• 7

  Gently fold in the cooked brown rice and continue to heat for another 2 minutes until the rice is warmed through and the sauce has thickened slightly.