YOUR SOLIN GENERATED RECIPE
Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables and long-grain rice in a zesty, aromatic tomato-based broth.
INGREDIENTS
5 oz Shrimp
3 oz Chicken Andouille Sausage
0.13 cup Long-grain white rice
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.5 cup Celery
0.5 cup Canned diced tomatoes
0.75 cup Low sodium chicken broth
0.25 tsp Olive oil
1 tsp Creole seasoning
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat.
Add the sliced chicken andouille sausage and cook for 3-4 minutes until browned and slightly crisp.
Stir in the diced yellow onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables have softened.
Add the minced garlic and Creole seasoning, stirring constantly for 1 minute until the spices are fragrant.
Pour in the dry long-grain rice and stir to coat the grains in the oil and spices.
Add the diced tomatoes and chicken broth, stirring once to combine, then bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
Gently fold in the shrimp, sea salt, and black pepper, then cover and cook for an additional 3-5 minutes until the shrimp are pink and opaque.
Fluff the jambalaya with a fork and serve immediately.