Name: Smoky Creole Shrimp and Sausage Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz shrimp; 2 oz chicken andouille sausage; 0.5 cup cooked brown rice; 0.33 cup yellow onion; 0.33 cup green bell pepper; 0.33 cup celery; 1 tsp olive oil; 0.25 cup crushed tomatoes; 0.25 cup chicken broth; 1 tsp creole seasoning; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Smoky Creole Shrimp and Sausage Jambalaya

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

YOUR SOLIN GENERATED RECIPE

Smoky Creole Shrimp and Sausage Jambalaya

Succulent shrimp and spicy chicken sausage sautéed with the holy trinity of vegetables and simmered in a rich, smoky tomato broth for a deeply comforting meal.

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NUTRITION

Protein

50.6g

Fat

18.9g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

6 oz shrimp

2 oz chicken andouille sausage

0.5 cup cooked brown rice

0.33 cup yellow onion

0.33 cup green bell pepper

0.33 cup celery

1 tsp olive oil

0.25 cup crushed tomatoes

0.25 cup chicken broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Heat the olive oil in a large skillet or Dutch oven over medium-high 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 minced garlic, cooking for 2-3 minutes until the sausage is lightly browned.
4
Pour in the crushed tomatoes and chicken broth, then stir in the Creole seasoning, sea salt, and black pepper.
5
Add the shrimp to the skillet and simmer for 3-4 minutes until they are pink, curled, and just cooked through.
6
Fold in the cooked brown rice and stir gently for 2 minutes until the rice is heated through and has absorbed the smoky flavors of the sauce.