NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 oz andouille sausage

2 oz shrimp

0.25 cup long-grain white rice

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 tsp avocado oil

0.25 cup tomato sauce

0.75 cup chicken broth

1 clove garlic

0.5 tsp smoked paprika

0.25 tsp dried oregano

0.25 tsp dried thyme

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a large skillet or pot, heat the avocado oil over medium-high heat until shimmering.

• 2

  Add the sliced andouille sausage and diced chicken breast, searing for 4-5 minutes until the proteins are browned and the sausage has released its flavorful oils.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are softened and translucent.

• 4

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

• 5

  Incorporate the long-grain white rice and tomato sauce, stirring to coat the rice grains evenly with the spices and oil for about 2 minutes.

• 6

  Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes.

• 7

  Gently fold in the raw shrimp, replace the lid, and continue to simmer for 3 to 5 minutes until the shrimp are pink and the rice is tender.

• 8

  Remove from heat, let the jambalaya stand covered for 5 minutes to absorb any remaining liquid, and garnish with fresh parsley before serving.