NUTRITION

SERVINGS

INGREDIENTS

5 oz Large shrimp, peeled and deveined

1 oz Chicken andouille sausage, sliced

0.13 cup Brown rice, dry

0.5 cup Yellow onion, diced

0.5 cup Green bell pepper, diced

0.5 cup Celery, diced

0.5 cup Crushed tomatoes

1 cup Chicken bone broth

0.25 tsp Avocado oil

1 tsp Garlic, minced

1 tsp Smoked paprika

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the avocado oil in a large pot or Dutch oven over medium-high heat.

• 2

  Add the sliced chicken andouille sausage and sear until browned on both sides, about 3-4 minutes, then remove and set aside.

• 3

  In the same pot, add the onion, bell pepper, and celery, sautéing until the vegetables are softened and the onions are translucent.

• 4

  Stir in the minced garlic, smoked paprika, oregano, thyme, cayenne, salt, and black pepper, cooking for 1 minute until fragrant.

• 5

  Add the dry brown rice and stir to coat it in the oil and spices.

• 6

  Pour in the crushed tomatoes and chicken bone broth, scraping the bottom of the pot to release any browned bits.

• 7

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

• 8

  Stir the browned sausage back into the pot and nestle the raw shrimp into the rice mixture.

• 9

  Cover and cook for an additional 5 minutes, or until the shrimp are pink and opaque.

• 10

  Fluff the jambalaya with a fork and serve hot.