YOUR SOLIN GENERATED RECIPE
Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables in a rich, zesty tomato sauce that coats every grain of fluffy brown rice.
INGREDIENTS
6 oz shrimp
2 oz chicken andouille sausage
0.5 cup cooked brown rice
0.5 cup diced onion
0.5 cup diced green bell pepper
0.5 cup diced celery
0.5 cup crushed tomatoes
1 tsp avocado oil
1 tsp creole seasoning
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup low-sodium chicken broth
PREPARATION
Heat avocado oil in a large skillet over medium-high heat.
Add sliced chicken andouille sausage and brown for 3-4 minutes until the edges are crisp and golden.
Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender and fragrant.
Add the shrimp, creole seasoning, garlic powder, sea salt, and black pepper, cooking until the shrimp just turn pink.
Pour in the crushed tomatoes and chicken broth, stirring to scrape up any browned bits from the bottom of the pan.
Fold in the cooked brown rice and simmer for 5 minutes until the sauce has thickened and the dish is heated through.