YOUR SOLIN GENERATED RECIPE
Smoky Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy turkey sausage simmered with the aromatic holy trinity and brown rice in a zesty, smoky tomato broth.
INGREDIENTS
6 oz shrimp
2 oz turkey andouille sausage
0.5 cup cooked brown rice
0.5 cup yellow onion
0.25 cup celery
0.25 cup green bell pepper
0.25 cup crushed tomatoes
0.5 tbsp extra virgin olive oil
0.25 cup low-sodium chicken broth
0.5 tsp smoked paprika
0.25 tsp dried thyme
0.25 tsp garlic powder
0.13 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced turkey andouille sausage and sear until browned on both sides, then remove and set aside.
In the same skillet, add the diced onion, celery, and green bell pepper, sautéing for 5 minutes until the vegetables are tender and fragrant.
Stir in the smoked paprika, dried thyme, garlic powder, cayenne pepper, sea salt, and black pepper, toasting the spices for 30 seconds.
Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pan to release any flavorful browned bits.
Add the cooked brown rice and the seared sausage back into the skillet, stirring to combine and heating through for 3 minutes.
Place the raw shrimp on top of the rice mixture, cover the skillet, and simmer for 3-4 minutes until the shrimp are pink and opaque.
Fluff the jambalaya with a fork and serve immediately while steaming hot.