NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

1 oz andouille sausage

2 oz shrimp

0.25 cup cooked white rice

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.25 cup tomato puree

0.5 tbsp avocado oil

1 tsp garlic

0.5 cup chicken bone broth

0.5 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp dried oregano

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large deep skillet or Dutch oven over medium-high heat.

• 2

  Add the diced chicken breast and sliced andouille sausage, searing until the chicken is browned and the sausage is slightly crisp.

• 3

  Stir in the diced onion, green bell pepper, and celery, cooking for 5 to 7 minutes until the vegetables are tender and translucent.

• 4

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

• 5

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

• 6

  Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.

• 7

  Stir in the shrimp and cooked white rice, cooking for an additional 3 to 5 minutes until the shrimp are pink and the rice is heated through.