YOUR SOLIN GENERATED RECIPE
Smoky Creole Jambalaya with Andouille Sausage
Sautéed chicken and spicy andouille sausage simmered with the holy trinity of vegetables and juicy shrimp in a rich, smoky tomato-herb broth.
INGREDIENTS
0.5 tbsp olive oil
3 oz chicken breast
1.5 oz andouille sausage
2 oz shrimp
0.25 cup yellow onion
0.25 cup green bell pepper
0.25 cup celery
1 clove garlic
0.25 cup crushed tomatoes
0.5 cup chicken bone broth
0.5 cup cooked brown rice
0.5 tsp smoked paprika
0.25 tsp dried thyme
0.25 tsp dried oregano
0.13 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the diced chicken breast and sliced andouille sausage, browning them for about 5 minutes until golden.
Stir in the diced onion, bell pepper, and celery, sautéing until the vegetables are tender and fragrant.
Add the minced garlic, smoked paprika, thyme, oregano, cayenne, sea salt, and black pepper, stirring for 1 minute to toast the spices.
Pour in the crushed tomatoes and chicken bone broth, bringing the mixture to a gentle simmer.
Add the shrimp and cook for 3-4 minutes until they turn pink and opaque.
Fold in the cooked brown rice and stir until heated through and the liquid is mostly absorbed.