Name: Smoky Creole Shrimp and Sausage Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 1.5 oz Andouille sausage; 0.5 cup Green bell pepper; 0.25 cup Celery; 0.25 cup Yellow onion; 1.5 cup Cauliflower rice; 0.25 cup Tomato puree; 1 tsp Avocado oil; 0.5 tsp Smoked paprika; 0.25 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.13 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 andouille sausage simmered with the holy trinity of vegetables and cauliflower rice for a smoky, aromatic bowl of comfort.

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NUTRITION

Protein

47.8g

Fat

20.4g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1.5 oz Andouille sausage

0.5 cup Green bell pepper

0.25 cup Celery

0.25 cup Yellow onion

1.5 cup Cauliflower rice

0.25 cup Tomato puree

1 tsp Avocado oil

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the avocado oil in a large skillet over medium-high heat.
2
Add the sliced andouille sausage and cook until browned on both sides.
3
Stir in the diced onion, celery, and green bell pepper, sautéing until the vegetables are tender.
4
Add the smoked paprika, thyme, garlic powder, onion powder, cayenne, sea salt, and black pepper, stirring for one minute to bloom the spices.
5
Pour in the tomato puree and cauliflower rice, mixing well to coat the rice in the spice blend.
6
Place the shrimp on top of the mixture, cover the skillet, and cook for 4 to 5 minutes until the shrimp are pink and opaque.
7
Fluff the cauliflower rice jambalaya with a fork and serve immediately.