NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

2 oz Chicken andouille sausage

0.5 cup Cooked brown rice

0.25 cup Diced yellow onion

0.25 cup Diced celery

0.25 cup Diced green bell pepper

0.25 cup Crushed tomatoes

0.5 tbsp Extra virgin olive oil

0.5 cup Low-sodium chicken bone broth

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken andouille sausage into rounds and peel/devein the shrimp if necessary.

• 2

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

• 3

  Add the sausage rounds to the pan and sear for 2-3 minutes until browned and fragrant.

• 4

  Stir in the diced onion, celery, and green bell pepper; sauté for 5 minutes until the vegetables begin to soften.

• 5

  Add the smoked paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper, stirring for 30 seconds to toast the spices.

• 6

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

• 7

  Add the cooked brown rice to the skillet, stirring to combine and ensuring the rice is well-coated in the sauce.

• 8

  Place the shrimp on top of the mixture, cover the pan, and simmer for 3-5 minutes until the shrimp are pink and opaque.

• 9

  Remove from heat and fluff the jambalaya with a fork before serving warm.