NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

2 oz Chicken andouille sausage

0.2 cup Long grain white rice

0.5 cup Diced tomatoes

0.75 cup Chicken bone broth

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

0.25 tbsp Extra virgin olive oil

1 clove Garlic

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-high heat.

• 2

  Add the sliced chicken andouille sausage and sear until browned on both sides, then remove and set aside.

• 3

  In the same pot, add the diced onion, green bell pepper, and celery, sautéing until the vegetables are softened and translucent.

• 4

  Stir in the minced garlic, smoked paprika, thyme, oregano, cayenne, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 5

  Add the dry rice to the pot and stir to coat in the oils and spices for 2 minutes.

• 6

  Pour in the diced tomatoes and chicken bone broth, scraping the bottom of the pan to release any browned bits.

• 7

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

• 8

  Gently fold in the raw shrimp and the cooked sausage, covering the pot for 3-5 minutes until the shrimp are pink and opaque.

• 9

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