NUTRITION

SERVINGS

INGREDIENTS

2 oz chicken andouille sausage

4 oz wild-caught shrimp

0.25 cup cooked brown rice

0.5 cup diced yellow onion

0.5 cup diced green bell pepper

0.5 cup diced celery

0.5 cup organic tomato puree

0.25 tbsp extra virgin olive oil

1 tsp minced garlic

0.5 tsp smoked paprika

0.25 tsp dried oregano

0.25 tsp dried thyme

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup chicken bone broth

PREPARATION

• 1

  Heat extra virgin olive oil in a large skillet over medium heat.

• 2

  Add sliced chicken andouille sausage and brown for 4 minutes until the edges are crisp and golden.

• 3

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

• 4

  Add the minced garlic, smoked paprika, oregano, thyme, cayenne, sea salt, and black pepper; cook for 1 minute until fragrant.

• 5

  Pour in the organic tomato puree and chicken bone broth, stirring to combine and bringing the mixture to a gentle simmer.

• 6

  Add the wild-caught shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.

• 7

  Serve the Creole mixture immediately over the warm cooked brown rice.