NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 oz Shrimp

1 oz Andouille sausage

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 clove Garlic

0.5 cup Crushed tomatoes

3 tbsp Long-grain brown rice

0.5 cup Chicken bone broth

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

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed pot over medium-high heat.

• 2

  Add the sliced andouille sausage and cubed chicken breast, searing until browned on all sides.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are softened and translucent.

• 4

  Add the minced garlic, smoked paprika, dried thyme, dried oregano, and cayenne pepper, stirring for one minute until fragrant.

• 5

  Pour in the crushed tomatoes, chicken bone broth, and brown rice, stirring well to combine and scraping up any browned bits from the bottom.

• 6

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes until the rice is tender.

• 7

  Stir in the shrimp, sea salt, and black pepper, and cook for an additional 3-5 minutes until the shrimp are pink and opaque.