NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chicken breast

2 oz Shrimp

1.5 oz Chicken andouille sausage

0.5 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

2 cloves Garlic

0.5 cup Tomato puree

0.5 cup Chicken bone broth

0.5 cup Cooked white rice

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast and sliced chicken andouille sausage to the pan, browning for about 5 minutes until golden.

• 3

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

• 4

  Add the minced garlic and Creole seasoning, stirring constantly for 1 minute to toast the spices.

• 5

  Pour in the tomato puree and chicken bone broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Reduce the heat to low and simmer the mixture for 10 minutes to allow the flavors to deepen and the sauce to thicken slightly.

• 7

  Add the shrimp to the skillet and cook for 3-4 minutes until they are pink, opaque, and cooked through.

• 8

  Gently fold in the cooked white rice, stirring until it is well-coated and heated through.

• 9

  Season with sea salt and black pepper, then garnish with freshly chopped parsley before serving hot.