NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

1 oz chicken andouille sausage

0.25 cup brown rice

0.5 tbsp avocado oil

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

1 clove garlic

0.5 cup crushed tomatoes

1 cup chicken bone broth

1 tsp smoked paprika

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp cayenne pepper

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large pot or Dutch oven over medium heat.

• 2

  Add the sliced chicken andouille sausage and brown for 3-4 minutes until golden, then remove and set aside.

• 3

  In the same pot, add the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are softened.

• 4

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

• 5

  Add the dry brown rice and stir to coat in the spices and oil for about 2 minutes.

• 6

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

• 7

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

• 8

  Stir the browned sausage back into the pot and place the raw shrimp on top of the rice.

• 9

  Cover and cook for an additional 5 minutes, or until the shrimp are pink and opaque.

• 10

  Fluff the jambalaya with a fork and serve hot.