YOUR SOLIN GENERATED RECIPE
Smoky Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy chicken sausage simmered with aromatic vegetables and rice in a rich, smoky tomato broth.
INGREDIENTS
6 oz shrimp
2 oz chicken andouille sausage
0.5 cup cooked brown rice
0.25 cup diced yellow onion
0.25 cup diced green bell pepper
0.25 cup diced celery
1 clove minced garlic
0.5 tbsp avocado oil
0.25 cup crushed tomatoes
0.25 cup chicken bone broth
0.5 tsp smoked paprika
0.25 tsp dried thyme
0.13 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat avocado oil in a large skillet over medium-high heat.
Add the sliced chicken andouille sausage and sear for 3-4 minutes until browned and crispy.
Add the diced onion, green bell pepper, and celery to the skillet, sautéing until the vegetables are tender.
Stir in the minced garlic, smoked paprika, dried thyme, cayenne pepper, sea salt, and black pepper.
Pour in the crushed tomatoes and chicken bone broth, stirring to combine and bringing the liquid to a simmer.
Add the shrimp to the skillet and cook for 3-5 minutes until they are pink, opaque, and cooked through.
Fold in the cooked brown rice and stir gently until the rice is heated through and the flavors have melded.