NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

2 oz Chicken andouille sausage

0.25 cup Brown rice

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.5 cup Diced tomatoes

1 cup Chicken bone broth

1 tsp Extra virgin olive oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a large skillet or Dutch oven over medium-high heat and brown the sliced chicken sausage for 3-4 minutes until golden.

• 2

  Add the diced onion, bell pepper, and celery to the skillet, sautéing for 5 minutes until the vegetables are soft and fragrant.

• 3

  Stir in the dry brown rice, smoked paprika, garlic powder, oregano, and cayenne, toasting the rice for 1 minute to enhance the flavor.

• 4

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

• 5

  Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 35-40 minutes until the rice is tender and liquid is absorbed.

• 6

  Gently fold in the raw shrimp, sea salt, and black pepper, then cover and cook for an additional 3-5 minutes until the shrimp are pink and opaque.