NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

1.5 oz chicken andouille sausage

6 oz shrimp

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 clove garlic

0.25 cup crushed tomatoes

0.5 cup low-sodium chicken broth

0.5 cup cooked brown rice

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 olive oil in a large skillet over medium-high heat.

• 2

  Add the sliced chicken andouille sausage and brown for 2-3 minutes until caramelized, then remove and set aside.

• 3

  In the same skillet, add the diced onion, bell pepper, and celery (the holy trinity) and sauté until softened, about 5 minutes.

• 4

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

• 5

  Pour in the crushed tomatoes, chicken broth, and cooked brown rice, stirring to combine all ingredients.

• 6

  Return the sausage to the pan and bring the mixture to a gentle simmer for 5 minutes to allow flavors to meld.

• 7

  Add the raw shrimp to the skillet, nesting them into the rice mixture, and cook for 3-4 minutes until they are pink and opaque.

• 8

  Remove from heat and garnish with freshly chopped parsley before serving.