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 Raw shrimp; 2 oz Chicken andouille sausage; 0.5 cup Cooked brown rice; 0.5 cup Diced onion; 0.25 cup Diced green bell pepper; 0.25 cup Diced celery; 0.25 cup Crushed tomatoes; 0.5 tbsp Extra virgin olive oil; 0.25 cup Low-sodium chicken broth; 0.5 tsp Smoked paprika; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Cayenne 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 aromatic holy trinity and brown rice in a zesty, smoky tomato broth.

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NUTRITION

Protein

50.5g

Fat

21.7g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw shrimp

2 oz Chicken andouille sausage

0.5 cup Cooked brown rice

0.5 cup Diced onion

0.25 cup Diced green bell pepper

0.25 cup Diced celery

0.25 cup Crushed tomatoes

0.5 tbsp Extra virgin olive oil

0.25 cup Low-sodium chicken broth

0.5 tsp Smoked paprika

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Cayenne pepper

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PREPARATION

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the sliced chicken sausage and brown for 3-4 minutes until golden.
3
Stir in the diced onion, bell pepper, and celery, sautéing until the vegetables are softened and fragrant.
4
Add the smoked paprika, oregano, garlic powder, salt, pepper, and cayenne, stirring for 30 seconds to toast the spices.
5
Pour in the crushed tomatoes and chicken broth, bringing the mixture to a gentle simmer.
6
Add the shrimp and cook for 3 minutes until they turn pink and opaque.
7
Fold in the cooked brown rice and heat through for 2 minutes before serving.