NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

1 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

0.25 tsp Avocado oil

0.25 cup Tomato puree

0.5 cup Chicken bone broth

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat avocado oil in a large skillet or Dutch oven over medium heat.

• 2

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

• 3

  Stir in the diced onion, bell pepper, and celery, sautéing for 5 minutes until the vegetables are tender.

• 4

  Add the minced garlic and Creole seasoning, stirring for 60 seconds until fragrant.

• 5

  Pour in the dry long-grain rice, tomato puree, and chicken bone broth, stirring to ensure the rice is submerged.

• 6

  Bring the liquid to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes.

• 7

  Once the rice has absorbed most of the liquid, place the raw shrimp on top of the rice and cover again for 3-5 minutes until the shrimp are pink and cooked through.

• 8

  Fluff the jambalaya with a fork, season with sea salt and black pepper, and garnish with fresh parsley before serving.