YOUR SOLIN GENERATED RECIPE
Smoky Creole Jambalaya with Tender Shrimp
Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables and brown rice in a zesty, aromatic tomato broth.
INGREDIENTS
6 oz Shrimp
2 oz Chicken andouille sausage
0.5 cup Cooked brown rice
0.5 cup Yellow onion
0.25 cup Green bell pepper
0.25 cup Celery
0.25 cup Tomato puree
0.5 cup Low-sodium chicken broth
1 tsp Extra virgin olive oil
1 clove Garlic
0.5 tsp Smoked paprika
0.25 tsp Dried thyme
0.25 tsp Dried oregano
0.13 tsp Cayenne pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the diced yellow onion, green bell pepper, and celery, sautéing until the vegetables are softened and fragrant.
Stir in the sliced chicken andouille sausage and minced garlic, cooking for 3 minutes until lightly browned.
Pour in the tomato puree and low-sodium chicken broth, then stir in the smoked paprika, thyme, oregano, and cayenne.
Add the shrimp to the skillet and simmer for 4 minutes until they are pink, opaque, and tender.
Fold in the cooked brown rice, seasoning with sea salt and black pepper, and heat until the liquid is absorbed and the flavors are melded.