NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken andouille sausage

4 oz shrimp

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

0.25 cup tomato puree

0.5 cup chicken bone broth

0.25 cup cooked long-grain white rice

1 tsp smoked paprika

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the sliced chicken andouille sausage and sear until browned and caramelized on both sides.

• 3

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

• 4

  Add the minced garlic, smoked paprika, oregano, thyme, cayenne, salt, and pepper, stirring for one minute to toast the spices.

• 5

  Pour in the tomato puree and chicken bone broth, scraping the bottom of the pan to release any browned bits.

• 6

  Bring the liquid to a gentle simmer, then add the raw shrimp, cooking for 3 to 4 minutes until they turn pink and opaque.

• 7

  Gently fold in the cooked white rice, stirring until the grains are thoroughly heated and have absorbed the savory sauce.

• 8

  Remove from heat and garnish with freshly chopped parsley before serving.