NUTRITION

SERVINGS

INGREDIENTS

5 oz raw shrimp

1 oz chicken andouille sausage

0.13 cup dry brown rice

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.5 cup crushed tomatoes

0.5 cup low-sodium chicken bone broth

0.25 tbsp extra virgin olive oil

1 tsp smoked paprika

0.5 tsp dried oregano

0.25 tsp cayenne pepper

1 clove garlic

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-high heat.

• 2

  Add the sliced chicken andouille sausage and sear for 3-4 minutes until browned and slightly crispy.

• 3

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

• 4

  Add the minced garlic, smoked paprika, dried oregano, and cayenne pepper, stirring constantly for 1 minute to release the oils and aromas.

• 5

  Pour in the crushed tomatoes, chicken bone broth, and dry brown rice, stirring well to combine.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 35-40 minutes until the rice is tender and the liquid is absorbed.

• 7

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

• 8

  Season with sea salt and black pepper, then fluff the rice with a fork and serve immediately.