YOUR SOLIN GENERATED RECIPE
Smoky Andouille Jambalaya with Tender Shrimp
Sautéed shrimp and spicy chicken andouille sausage simmered with the holy trinity of vegetables and brown rice in a zesty, aromatic tomato broth.
INGREDIENTS
5 oz shrimp
2 oz chicken andouille sausage
0.5 cup cooked brown rice
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 cup celery
0.5 cup diced tomatoes
0.5 cup low-sodium chicken broth
0.5 tbsp extra virgin olive oil
1 tsp smoked paprika
0.5 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp cayenne pepper
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the sliced chicken andouille sausage and sear until the edges are golden and crisp.
Toss in the diced onion, green bell pepper, and celery, sautéing until the vegetables soften and become fragrant.
Stir in the shrimp and spices, cooking for 2 minutes until the shrimp just begins to turn opaque.
Add the diced tomatoes, chicken broth, and cooked brown rice to the skillet, stirring to combine all ingredients.
Reduce heat and simmer for 5 minutes until the liquid has reduced and the flavors are deeply infused.
Remove from heat and serve immediately while the dish is piping hot and savory.