NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

2 oz chicken andouille sausage

0.33 cup diced onion

0.33 cup diced green bell pepper

0.33 cup diced celery

2 cloves garlic

0.5 cup crushed tomatoes

0.25 cup low-sodium chicken broth

0.5 cup cooked brown rice

1 tsp extra virgin olive oil

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat.

• 2

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

• 3

  Toss in the diced onion, green bell pepper, and celery, sautéing for about 5 minutes until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic, Creole seasoning, sea salt, and black pepper, cooking for 60 seconds to toast the spices.

• 5

  Pour in the crushed tomatoes and chicken broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Fold in the cooked brown rice and the raw shrimp, then reduce the heat to medium-low.

• 7

  Cover the skillet and simmer for 4-5 minutes, or until the shrimp are pink and opaque and the liquid has been mostly absorbed.