NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 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 tbsp extra virgin olive oil

0.25 cup chicken bone broth

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced onion, bell pepper, and celery, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the sliced chicken sausage and cook for 2-3 minutes until lightly browned.

• 4

  Add the smoked paprika, garlic powder, oregano, cayenne, sea salt, and black pepper, stirring to coat the mixture.

• 5

  Pour in the diced tomatoes and chicken bone broth, bringing the liquid to a gentle simmer.

• 6

  Fold in the shrimp and cook for 3-4 minutes until they are pink and opaque.

• 7

  Stir in the cooked brown rice and heat through until the jambalaya is well combined and steaming.