NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

1 oz Chicken andouille sausage

0.5 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

2 clove Garlic

0.13 cup Long grain white rice

0.5 cup Canned crushed tomatoes

0.75 cup Chicken bone broth

1 tsp Smoked paprika

0.5 tsp Dried oregano

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the sliced chicken andouille sausage and brown for 3-4 minutes until caramelized.

• 3

  Stir in the diced onion, bell pepper, and celery, sautéing until the vegetables are softened and translucent.

• 4

  Add the minced garlic, smoked paprika, dried oregano, and cayenne pepper, stirring for 60 seconds to toast the spices.

• 5

  Pour in the dry rice and stir to coat every grain in the oil and spice mixture.

• 6

  Add the crushed tomatoes and chicken bone broth, bringing the liquid to a gentle boil.

• 7

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

• 8

  Nestle the shrimp into the rice, cover again, and cook for an additional 3-5 minutes until the shrimp are pink and opaque.

• 9

  Season with sea salt and black pepper, then garnish with fresh chopped parsley before serving hot.