NUTRITION

SERVINGS

INGREDIENTS

4 oz Raw shrimp

2 oz Chicken breast

1 oz Andouille sausage

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 clove Garlic

0.5 cup Tomato puree

0.75 cup Low-sodium chicken broth

3 tbsp Long grain white rice

1 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Bay leaf

PREPARATION

• 1

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

• 2

  Add the diced chicken breast and sliced andouille sausage, browning for 4-5 minutes until golden.

• 3

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

• 4

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

• 5

  Pour in the tomato puree, chicken broth, and long grain rice, then add the bay leaf and stir to combine.

• 6

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

• 7

  Gently fold in the raw shrimp and cover for an additional 3-5 minutes until the shrimp are pink and cooked through.

• 8

  Remove the bay leaf and serve hot.