YOUR SOLIN GENERATED RECIPE
Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy chicken sausage simmered with aromatic vegetables and rice in a rich, zesty tomato broth.
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 celery
0.25 cup Diced green bell pepper
0.5 cup Diced tomatoes
0.5 tbsp Extra virgin olive oil
1 tsp Minced garlic
1 tsp Smoked paprika
0.5 tsp Dried oregano
0.5 tsp Dried thyme
0.25 tsp Cayenne pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Low-sodium chicken broth
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the sliced chicken andouille sausage and sear until browned and slightly crispy.
Stir in the diced onion, celery, and green bell pepper, cooking until the vegetables are tender.
Incorporate the minced garlic, smoked paprika, oregano, thyme, cayenne, salt, and pepper, stirring for one minute until fragrant.
Mix in the diced tomatoes, chicken broth, and cooked brown rice until well combined.
Nestle the raw shrimp into the rice mixture, cover the skillet, and cook for 5 minutes until the shrimp are pink and opaque.
Gently toss the jambalaya to distribute the flavors and serve immediately while steaming.