YOUR SOLIN GENERATED RECIPE
Smoky Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables and brown rice in a vibrant, smoky tomato broth.
INGREDIENTS
4 oz raw shrimp
2 oz chicken andouille sausage
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 cup celery
2 cloves garlic
0.5 cup diced tomatoes
0.5 cup chicken bone broth
0.25 cup cooked brown rice
1 tsp smoked paprika
0.5 tsp dried oregano
0.13 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp avocado oil
PREPARATION
Heat the avocado oil in a large skillet over medium-high heat.
Add the sliced chicken andouille sausage and cook until browned, about 4 minutes.
Stir in the diced yellow onion, green bell pepper, and celery, sautéing until the vegetables are tender and fragrant.
Add the minced garlic, smoked paprika, dried oregano, cayenne pepper, sea salt, and black pepper, stirring for 1 minute.
Pour in the diced tomatoes and chicken bone broth, then stir in the cooked brown rice.
Place the raw shrimp on top, cover the skillet, and simmer for 5 minutes until the shrimp are pink and the broth has thickened.