YOUR SOLIN GENERATED RECIPE
Smoky Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables and brown rice in a smoky, aromatic tomato broth.
INGREDIENTS
5 oz raw shrimp
3 oz chicken andouille sausage
0.25 cup cooked brown rice
0.25 tbsp extra virgin olive oil
0.5 cup yellow onion
0.5 cup green bell pepper
0.25 cup celery
0.5 cup canned diced tomatoes
0.25 cup chicken bone broth
1 tsp smoked paprika
0.5 tsp dried thyme
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the sliced chicken andouille sausage to the skillet and cook until browned on both sides, about 4 minutes.
Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender and translucent.
Add the smoked paprika, dried thyme, garlic powder, sea salt, and black pepper, stirring for 1 minute to release the oils and toast the spices.
Pour in the diced tomatoes, chicken bone broth, and cooked brown rice, stirring well to combine.
Reduce the heat to medium-low and allow the mixture to simmer for 5 minutes so the rice absorbs the flavors.
Gently fold in the raw shrimp and cook for 3 to 4 minutes until they are pink and opaque.
Remove from the heat and serve immediately while the dish is steaming and fragrant.