NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz andouille sausage

0.25 cup long grain white rice

0.5 cup low-sodium chicken broth

0.25 cup tomato puree

0.5 cup green bell pepper

0.5 cup yellow onion

0.25 cup celery

1 tsp avocado oil

1 tsp smoked paprika

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat avocado oil in a large skillet or heavy-bottomed pot over medium-high heat.

• 2

  Add the sliced andouille sausage and diced chicken breast, sautéing for 5-6 minutes until the meats are browned and golden.

• 3

  Stir in the diced onion, green bell pepper, and celery, cooking for another 4 minutes until the vegetables begin to soften.

• 4

  Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, sea salt, and black pepper, stirring constantly for 1 minute to toast the spices.

• 5

  Add the dry long grain white rice to the pot, stirring well to ensure every grain is coated in the oil and spices.

• 6

  Pour in the tomato puree and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 7

  Bring the liquid to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid.

• 8

  Simmer for 18-20 minutes, or until the rice is tender and the liquid has been fully absorbed.

• 9

  Remove from heat and let the jambalaya rest, covered, for 5 minutes before fluffing with a fork and garnishing with fresh parsley.