NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.75 oz Chicken andouille sausage

0.13 cup Long grain white rice

0.5 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

2 clove Garlic

0.5 cup Crushed tomatoes

0.75 cup Chicken bone broth

0.25 tsp Olive oil

1 tsp Creole seasoning

0.5 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 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, Creole seasoning, dried thyme, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 5

  Pour in the crushed tomatoes, chicken bone broth, and long grain white rice, then tuck in the bay leaf.

• 6

  Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes.

• 7

  Once the rice is tender and has absorbed the liquid, stir in the raw shrimp.

• 8

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

• 9

  Remove the bay leaf and fluff the jambalaya with a fork before serving.