NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

2 oz Chicken andouille sausage

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.13 cup Dry long grain white rice

0.5 cup Crushed tomatoes

0.75 cup Low sodium chicken bone broth

0.5 tsp Extra virgin olive oil

1 tsp Salt-free creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large deep skillet or Dutch oven over medium heat.

• 2

  Add the sliced chicken andouille sausage and brown for 3-4 minutes until the edges are crisp.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are softened and translucent.

• 4

  Add the minced garlic, salt-free creole seasoning, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 5

  Pour in the dry long grain white rice, crushed tomatoes, and chicken bone broth, stirring to combine.

• 6

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender.

• 7

  Fold in the shrimp and cook for an additional 3-5 minutes until they are pink and opaque.

• 8

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