YOUR SOLIN GENERATED RECIPE
Creole Sausage and Shrimp Jambalaya
Simmered shrimp and spicy chicken sausage in a rich tomato base with the holy trinity of vegetables for a zesty and comforting Creole classic.
INGREDIENTS
4 oz Raw shrimp
2 oz Chicken andouille sausage
0.13 cup Dry long-grain white rice
0.5 cup Diced onion
0.5 cup Diced green bell pepper
0.25 cup Diced celery
0.5 cup Diced tomatoes
0.75 cup Low-sodium chicken bone broth
0.25 tbsp Extra virgin olive oil
1 tsp Smoked paprika
0.5 tsp Dried oregano
0.5 tsp Dried thyme
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Cayenne pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat olive oil in a large skillet over medium heat and brown the sliced chicken sausage for 4 minutes.
Add the diced onion, green bell pepper, and celery to the skillet, sautéing until the vegetables are tender and fragrant.
Stir in the dry rice and spices, toasting the grains for 1 minute to enhance the flavor profile.
Pour in the diced tomatoes and chicken bone broth, bringing the liquid to a gentle boil.
Reduce heat to low, cover the skillet, and simmer for 15 minutes until the rice has absorbed most of the liquid.
Place the raw shrimp on top of the rice, cover, and steam for 4 minutes until they are pink and opaque.
Fluff the jambalaya with a fork to combine the ingredients and serve warm.