YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Andouille Sausage
Sautéed chicken andouille and succulent shrimp simmered with the holy trinity of vegetables and long-grain rice in a zesty, aromatic tomato broth.
INGREDIENTS
1 tsp Avocado oil
2 oz Chicken andouille sausage
6 oz Raw shrimp
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.25 cup Celery
1 clove Garlic
0.25 cup Crushed tomatoes
0.25 cup Long-grain white rice
0.75 cup Chicken bone broth
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
1 tbsp Fresh parsley
PREPARATION
Heat avocado oil in a large skillet or pot over medium heat.
Add the sliced chicken andouille sausage and brown for 3-4 minutes until slightly crisp.
Stir in the diced onion, bell pepper, and celery, sautéing until the vegetables are softened and fragrant.
Add the minced garlic, smoked paprika, thyme, oregano, cayenne, salt, and pepper, stirring for 1 minute to bloom the spices.
Pour in the crushed tomatoes, dry rice, and chicken bone broth, stirring well to combine and scraping any browned bits from the bottom.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
Fold in the raw shrimp and cover for an additional 3-5 minutes until the shrimp are pink and opaque.
Garnish with fresh chopped parsley and serve warm.