NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

1.5 oz chicken andouille sausage

0.25 cup cooked brown rice

0.5 cup diced onion

0.5 cup diced green bell pepper

0.5 cup diced celery

0.5 cup canned diced tomatoes

0.5 cup low-sodium chicken broth

0 tbsp extra virgin olive oil

1 clove garlic

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 olive oil in a large skillet or Dutch oven over medium-high heat.

• 2

  Add the sliced chicken andouille sausage and sear until browned on both sides, then remove and set aside.

• 3

  In the same pan, sauté the diced onion, green bell pepper, and celery until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic, smoked paprika, oregano, thyme, cayenne, salt, and black pepper, cooking for one minute to toast the spices.

• 5

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

• 6

  Return the sausage to the pan along with the cooked brown rice and raw shrimp.

• 7

  Simmer for 5 to 7 minutes until the shrimp are pink and opaque and the liquid has been mostly absorbed.