NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

2 oz chicken andouille sausage

5 oz shrimp

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 clove garlic

0.5 cup crushed tomatoes

0.25 cup chicken bone broth

0.5 cup cooked brown rice

0.5 tsp smoked paprika

0.25 tsp dried oregano

0.25 tsp dried thyme

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

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

• 3

  Stir in the diced onion, green bell pepper, and celery, cooking for about 5 minutes until the vegetables soften.

• 4

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

• 5

  Pour in the crushed tomatoes and chicken bone broth, stirring to combine and bringing the liquid to a gentle simmer.

• 6

  Fold in the cooked brown rice and the raw shrimp, then cover the skillet and cook for 3-5 minutes until the shrimp are pink and cooked through.

• 7

  Remove from heat, garnish with freshly sliced green onions, and serve immediately.