NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

2 oz Chicken andouille sausage

0.25 tbsp Olive oil

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 clove Garlic

0.25 cup Crushed tomatoes

0.13 cup Long-grain white rice

0.75 cup Chicken bone broth

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.25 tsp Dried oregano

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 or pot over medium heat.

• 2

  Add the sliced chicken andouille sausage and brown for 3 to 4 minutes until golden and crisp.

• 3

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

• 4

  Add the minced garlic, smoked paprika, thyme, oregano, and cayenne, stirring for 1 minute to bloom the spices.

• 5

  Pour in the crushed tomatoes, dry rice, and chicken bone broth, then season with sea salt and black pepper.

• 6

  Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until the rice is tender.

• 7

  Place the shrimp on top of the rice mixture, cover, and cook for an additional 3 to 5 minutes until the shrimp are pink and opaque.

• 8

  Fluff the jambalaya with a fork and garnish with fresh chopped parsley before serving hot.