NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz andouille sausage

1 tsp avocado oil

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

1 clove garlic

0.25 cup white rice

0.25 cup tomato puree

0.5 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and slice the andouille sausage into rounds.

• 2

  Finely dice the onion, green bell pepper, and celery to create the traditional holy trinity base.

• 3

  Heat the avocado oil in a large skillet or pot over medium-high heat. Add the chicken and sausage, searing until browned on all sides.

• 4

  Remove the meat from the pan and set aside. In the same pan, add the onion, bell pepper, and celery, sautéing for 5 minutes until softened.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 6

  Add the dry white rice to the pan, stirring to toast the grains slightly for about 2 minutes.

• 7

  Pour in the tomato puree, chicken bone broth, creole seasoning, sea salt, and black pepper, stirring to combine and scraping any browned bits from the bottom.

• 8

  Return the chicken and sausage to the pan. Bring the liquid to a boil, then reduce heat to low and cover with a tight-fitting lid.

• 9

  Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.

• 10

  Fluff the jambalaya with a fork and let it rest for 5 minutes before serving.