NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

1.5 oz Chicken andouille sausage

0.5 cup Cooked brown rice

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.5 cup Canned diced tomatoes

0.5 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Chicken bone broth

PREPARATION

• 1

  Finely dice the yellow onion, green bell pepper, and celery into uniform pieces to create the flavor base.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and brown the sliced chicken sausage until golden and caramelized.

• 3

  Add the diced onion, bell pepper, and celery to the skillet, sautéing for 5 minutes until the vegetables are tender and fragrant.

• 4

  Stir in the diced tomatoes, chicken bone broth, cooked brown rice, smoked paprika, oregano, garlic powder, sea salt, and black pepper.

• 5

  Gently nestle the shrimp into the rice mixture and simmer for 3 to 4 minutes until the shrimp are pink, opaque, and fully cooked.

• 6

  Remove from heat and serve the jambalaya immediately while the steam is rising and the flavors are at their peak.