NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

2 oz Andouille chicken sausage

0.25 cup Brown rice

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.5 cup Canned diced tomatoes

1 cup Low-sodium chicken broth

1 tsp Avocado oil

1 tsp Smoked paprika

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat avocado oil in a large pot over medium heat.

• 2

  Add sliced chicken sausage and brown for 3-4 minutes until golden.

• 3

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

• 4

  Add brown rice, smoked paprika, thyme, garlic powder, cayenne, salt, and pepper, toasting the grains for 1 minute.

• 5

  Pour in diced tomatoes and chicken broth, bringing the mixture to a gentle boil.

• 6

  Reduce heat to low, cover the pot tightly, and simmer for 35-40 minutes until the rice is tender and liquid is absorbed.

• 7

  Stir in the raw shrimp and cook for 3-5 minutes until they are pink and opaque.

• 8

  Remove from heat and let the jambalaya sit covered for 5 minutes before fluffing with a fork and serving.