YOUR SOLIN GENERATED RECIPE
Smoky Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and turkey sausage simmered with the holy trinity of vegetables and brown rice in a zesty, aromatic tomato broth.
INGREDIENTS
5 oz Shrimp
2 oz Turkey sausage
0.5 cup Cooked brown rice
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.25 cup Celery
0.5 cup Canned diced tomatoes
0.25 cup Chicken broth
1 tsp Olive oil
1 tsp Smoked paprika
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Cayenne pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender and fragrant.
Stir in the sliced turkey sausage and cook for 3 minutes until lightly browned.
Pour in the diced tomatoes and chicken broth, then stir in the smoked paprika, oregano, garlic powder, cayenne, salt, and pepper.
Add the shrimp to the skillet and simmer for 3 to 4 minutes until they are pink and cooked through.
Fold in the cooked brown rice, stirring constantly until the rice is heated through and has absorbed the smoky flavors.