YOUR SOLIN GENERATED RECIPE
Smoky Andouille Sausage and Shrimp Jambalaya
Sautéed shrimp and spicy andouille sausage simmered with the holy trinity of vegetables and brown rice in a smoky, aromatic tomato broth.
INGREDIENTS
5 oz shrimp
1.5 oz andouille sausage
0.25 cup cooked brown rice
0.5 cup diced onion
0.5 cup diced green bell pepper
0.5 cup diced celery
0.25 tbsp extra virgin olive oil
0.25 cup canned diced tomatoes
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup chicken bone broth
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the sliced andouille sausage to the pan and sear for 2-3 minutes until the edges are golden and crisp.
Add the diced onion, green bell pepper, and celery to the skillet and sauté until the vegetables are tender and fragrant.
Stir in the diced tomatoes, smoked paprika, garlic powder, cayenne pepper, sea salt, and black pepper to coat the vegetables.
Pour in the chicken bone broth and add the cooked brown rice, stirring well to incorporate all the flavors.
Place the shrimp on top of the mixture, cover the pan, and cook for 3-4 minutes until the shrimp are pink and opaque.
Remove from heat and fluff the mixture with a fork before serving immediately.