NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw Shrimp

2 oz Chicken Andouille Sausage

0.5 cup Cooked Brown Rice

0.5 cup Diced Onion

0.5 cup Diced Green Bell Pepper

0.25 cup Diced Celery

0.25 cup Crushed Tomatoes

0.5 tbsp Extra Virgin Olive Oil

0.5 cup Low Sodium Chicken Broth

1 tsp Smoked Paprika

0.5 tsp Dried Oregano

0.5 tsp Garlic Powder

0.25 tsp Cayenne Pepper

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or pot over medium-high heat.

• 2

  Add the sliced chicken andouille sausage and brown for 3-4 minutes until caramelized and fragrant.

• 3

  Stir in the diced onion, green bell pepper, and celery (the Holy Trinity) and sauté until the vegetables are tender, about 5 minutes.

• 4

  Add the garlic powder, smoked paprika, dried oregano, cayenne pepper, sea salt, and black pepper, stirring for 1 minute to toast the spices.

• 5

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

• 6

  Stir in the pre-cooked brown rice and bring the mixture to a gentle simmer.

• 7

  Place the raw shrimp on top of the mixture, cover the skillet, and cook for 3-5 minutes until the shrimp are pink and opaque.

• 8

  Gently fold the shrimp into the rice mixture and serve immediately.