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; 0.5 cup Yellow onion; 0.5 cup Green bell pepper; 0.25 cup Celery; 0.5 tbsp Extra virgin olive oil; 0.25 cup Crushed tomatoes; 0.5 cup Low-sodium chicken broth; 1 tsp Smoked paprika; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Cayenne pepper; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables and brown rice in a zesty, aromatic tomato broth.

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NUTRITION

Protein

54.3g

Fat

19.4g

Carbs

48.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 oz Chicken andouille sausage

0.5 cup Cooked brown rice

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.25 cup Celery

0.5 tbsp Extra virgin olive oil

0.25 cup Crushed tomatoes

0.5 cup Low-sodium chicken broth

1 tsp Smoked paprika

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat olive oil in a large skillet over medium-high heat.
2
Add sliced chicken sausage and brown for 3-4 minutes until edges are crisp.
3
Stir in diced onion, bell pepper, and celery, sautéing until vegetables are tender and fragrant.
4
Add smoked paprika, oregano, garlic powder, cayenne, salt, and pepper, stirring to coat the mixture.
5
Pour in crushed tomatoes and chicken broth, bringing the liquid to a gentle simmer.
6
Fold in the cooked brown rice and raw shrimp.
7
Cover and cook for 4-5 minutes until the shrimp are pink and opaque and the liquid is mostly absorbed.
8
Serve hot, garnished with fresh parsley if desired.