NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

1 oz chicken andouille sausage

0.13 cup long-grain white rice

0.75 cup low-sodium chicken broth

0.25 cup crushed tomatoes

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.25 tsp extra virgin olive oil

1 clove garlic

0.5 tsp smoked paprika

0.25 tsp dried oregano

0.25 tsp dried thyme

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or pot over medium heat.

• 2

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

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are tender.

• 4

  Add the minced garlic, smoked paprika, dried oregano, dried thyme, cayenne pepper, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 5

  Pour in the crushed tomatoes, chicken broth, and dry long-grain white rice, stirring to combine all ingredients.

• 6

  Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes.

• 7

  Once the rice is tender and has absorbed most of the liquid, place the raw shrimp on top of the rice and cover again.

• 8

  Cook for an additional 3-5 minutes until the shrimp are pink and opaque.

• 9

  Remove from heat, fluff the rice with a fork to incorporate the shrimp and sausage, and garnish with freshly chopped parsley before serving.