NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

2 oz chicken andouille sausage

0.13 cup dry brown rice

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

0.5 cup crushed tomatoes

0.25 tsp olive oil

0.75 cup low-sodium chicken broth

1 tsp garlic

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat.

• 2

  Add the sliced chicken andouille sausage and sear for 4 to 5 minutes until beautifully browned and caramelized.

• 3

  Toss in the diced onion, green bell pepper, and celery, sautéing for 6 minutes until the vegetables soften and become translucent.

• 4

  Stir in the minced garlic and creole seasoning, cooking for 60 seconds until the spices are toasted and fragrant.

• 5

  Add the dry brown rice, crushed tomatoes, and chicken broth, stirring well to combine and scraping any browned bits from the bottom.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low, cover tightly, and simmer for 35 to 40 minutes until the rice has absorbed the liquid.

• 7

  Fold in the shrimp, cover again, and cook for an additional 4 to 5 minutes until the shrimp are pink, curled, and perfectly tender.

• 8

  Season with sea salt and black pepper to taste, then garnish with a sprinkle of fresh chopped parsley before serving hot.