NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

1.5 oz Chicken andouille sausage

0.13 cup Long-grain white rice

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.5 cup Canned diced tomatoes

1 cup Chicken bone broth

0 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Smoked paprika

0.5 tsp Dried thyme

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the sliced chicken andouille sausage and sear until browned on both sides.

• 3

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

• 4

  Add the minced garlic, smoked paprika, dried thyme, cayenne pepper, sea salt, and black pepper, stirring for one minute to release the aromatics.

• 5

  Mix in the long-grain white rice and toast the grains slightly for about two minutes.

• 6

  Pour in the canned diced tomatoes and chicken bone broth, bringing the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes until the liquid is absorbed and rice is fluffy.

• 8

  Place the raw shrimp on top of the rice, cover again, and steam for 3 to 5 minutes until the shrimp are pink and opaque.