Name: Smoky Creole Jambalaya with Tender Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 1 oz Chicken andouille sausage; 0.13 cup Long-grain white rice; 0.5 cup Onion; 0.5 cup Green bell pepper; 0.5 cup Celery; 0.25 cup Diced tomatoes; 0.25 tbsp Extra virgin olive oil; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Chicken bone broth

Smoky Creole Jambalaya with Tender Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Creole Jambalaya with Tender Shrimp

Sautéed shrimp and chicken sausage simmered with aromatic vegetables and long-grain rice in a zesty, tomato-based broth for a vibrant and hearty meal.

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NUTRITION

Protein

47.4g

Fat

11.7g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 oz Chicken andouille sausage

0.13 cup Long-grain white rice

0.5 cup Onion

0.5 cup Green bell pepper

0.5 cup Celery

0.25 cup Diced tomatoes

0.25 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Chicken bone broth

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PREPARATION

1
Heat the olive oil in a large skillet over medium heat.
2
Add the diced onion, green bell pepper, and celery, sautéing until the vegetables are softened and fragrant.
3
Stir in the sliced chicken andouille sausage and cook for 3 minutes until lightly browned.
4
Add the smoked paprika, garlic powder, thyme, sea salt, and black pepper, stirring to coat the mixture.
5
Pour in the diced tomatoes and chicken bone broth, bringing the liquid to a gentle simmer.
6
Add the shrimp and cook for 3-4 minutes until they are pink and opaque.
7
Fold in the cooked rice and heat through until the liquid is mostly absorbed and the flavors are well combined.