Name: Smoky Creole Shrimp and Sausage Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Shrimp; 1.5 oz Chicken andouille sausage; 0.5 cup Cooked brown rice; 0.5 cup Yellow onion; 0.5 cup Green bell pepper; 0.5 cup Celery; 0.25 cup Tomato puree; 0.25 tbsp Olive oil; 0.5 cup Low-sodium chicken broth; 1 tsp Smoked paprika; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Cayenne pepper; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Smoky Creole Shrimp and Sausage Jambalaya

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Creole Shrimp and Sausage Jambalaya

Sautéed shrimp and spicy chicken sausage simmered with the aromatic holy trinity and brown rice in a zesty, smoky tomato broth.

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NUTRITION

Protein

45.9g

Fat

13.8g

Carbs

50.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1.5 oz Chicken andouille sausage

0.5 cup Cooked brown rice

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.25 cup Tomato puree

0.25 tbsp Olive oil

0.5 cup Low-sodium chicken broth

1 tsp Smoked paprika

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the sliced chicken sausage and sear until browned and crispy on the edges.
3
Toss in the diced onion, bell pepper, and celery, cooking until the vegetables are tender-crisp.
4
Stir in the smoked paprika, oregano, garlic powder, cayenne, salt, and pepper to toast the spices.
5
Pour in the tomato puree and chicken broth, stirring to scrape up any browned bits from the pan.
6
Fold in the cooked brown rice and raw shrimp, simmering until the shrimp are pink and the sauce has thickened.