NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

1.5 oz turkey andouille sausage

5 oz shrimp

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

1 clove garlic

0.25 cup long-grain white rice

0.5 cup crushed tomatoes

0.5 cup chicken broth

1 tsp creole seasoning

0.5 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot or Dutch oven over medium heat.

• 2

  Add the sliced turkey sausage and cook until browned on both sides, then remove the sausage and set aside.

• 3

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

• 4

  Stir in the minced garlic, creole seasoning, dried thyme, sea salt, and black pepper, cooking for one minute until fragrant.

• 5

  Add the dry rice to the pot and toast for two minutes, stirring constantly to coat the grains in the spices.

• 6

  Pour in the crushed tomatoes, chicken broth, and add the bay leaf, stirring well to combine.

• 7

  Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes.

• 8

  Once the rice is tender, fold in the raw shrimp and the reserved cooked sausage.

• 9

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

• 10

  Remove the bay leaf and fluff the jambalaya with a fork before serving.