YOUR SOLIN GENERATED RECIPE
Smoky Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy chicken sausage simmered with the aromatic holy trinity of vegetables and brown rice in a smoky tomato broth.
INGREDIENTS
6 oz shrimp
2 oz chicken andouille sausage
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 cup celery
1 clove garlic
0.5 cup cooked brown rice
0.25 cup canned diced tomatoes
0.25 cup chicken broth
0.5 tsp cajun seasoning
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp extra virgin olive oil
PREPARATION
Heat the olive oil in a large skillet over medium heat.
Add the sliced chicken andouille sausage, chopped onion, green bell pepper, and celery to the skillet.
Sauté the mixture for 5-7 minutes until the vegetables are tender and the sausage is lightly browned.
Stir in the minced garlic, Cajun seasoning, smoked paprika, sea salt, and black pepper, cooking for one minute until fragrant.
Pour in the diced tomatoes, chicken broth, and cooked brown rice, stirring well to combine all ingredients.
Place the raw shrimp on top of the rice mixture in a single layer.
Cover the skillet with a lid and simmer for 3-5 minutes, or until the shrimp are pink and opaque.
Remove from heat, fluff the jambalaya with a fork, and serve immediately.