NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

3 oz Chicken andouille sausage

0.25 cup Cooked brown rice

0.5 cup Crushed tomatoes

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 oregano

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Cayenne pepper

0.25 cup Chicken bone broth

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.

• 2

  Add the sliced chicken andouille sausage to the pan, searing for 3-4 minutes until the edges are beautifully browned and caramelized.

• 3

  Incorporate the diced yellow onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables soften and the onion becomes translucent.

• 4

  Stir in the minced garlic, smoked paprika, dried oregano, dried thyme, sea salt, black pepper, and cayenne, cooking for 60 seconds until the spices are toasted and fragrant.

• 5

  Pour in the crushed tomatoes and chicken bone broth, stirring well to deglaze the bottom of the pan and scraping up any browned bits.

• 6

  Add the cooked brown rice and the raw shrimp to the skillet, stirring to combine; cover and simmer for 4-5 minutes until the shrimp are pink, curled, and cooked through.

• 7

  Remove from heat and let the jambalaya sit for 2 minutes to allow the flavors to meld before serving in deep bowls.