YOUR SOLIN GENERATED RECIPE
Smoky Creole Jambalaya with Tender Shrimp
Sautéed chicken and shrimp simmered with aromatic vegetables and brown rice in a zesty tomato base, offering a smoky and savory depth of flavor.
INGREDIENTS
6 oz shrimp
1.5 oz chicken breast
0.5 cup cooked brown rice
0.5 tbsp olive oil
0.25 cup yellow onion
0.25 cup green bell pepper
0.25 cup celery
0.25 cup tomato puree
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.13 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a large skillet over medium heat, add the olive oil and sauté the diced chicken breast until lightly browned, about 4 minutes.
Add the diced onion, green bell pepper, and celery to the skillet, cooking until the vegetables are tender and fragrant.
Stir in the tomato puree, smoked paprika, garlic powder, cayenne pepper, sea salt, and black pepper, allowing the flavors to meld for 2 minutes.
Add the shrimp to the pan and cook for 3-4 minutes until they turn pink and opaque.
Fold in the cooked brown rice, stirring gently to combine and heat through before serving hot.