YOUR SOLIN GENERATED RECIPE
Smoky Creole Jambalaya with Tender Shrimp
Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables and brown rice in a smoky, rich tomato broth.
INGREDIENTS
6 oz Shrimp
1.5 oz Chicken andouille sausage
0.5 cup Cooked brown rice
0.5 cup Diced yellow onion
0.5 cup Diced green bell pepper
0.25 cup Diced celery
1 tsp Extra virgin olive oil
0.25 cup Tomato puree
0.25 cup Chicken bone broth
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 extra virgin olive oil in a large skillet over medium-high heat.
Add the diced yellow onion, green bell pepper, and celery, sautéing until the vegetables are softened.
Stir in the sliced chicken andouille sausage and cook for 3 minutes until lightly browned.
Add the tomato puree, chicken bone broth, smoked paprika, dried oregano, garlic powder, and cayenne pepper.
Place the shrimp in the skillet and simmer for 4-5 minutes until they are pink and cooked through.
Fold in the cooked brown rice, season with sea salt and black pepper, and heat until the dish is steaming.