Name: Creole Shrimp and Sausage Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz raw 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; 0.25 cup crushed tomatoes; 1 tsp avocado oil; 0.5 cup chicken bone broth; 1 tsp salt-free creole seasoning; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creole Shrimp and Sausage Jambalaya

Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables and brown rice in a zesty, aromatic tomato broth.

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NUTRITION

Protein

53.1g

Fat

19.4g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

6 oz raw 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

0.25 cup crushed tomatoes

1 tsp avocado oil

0.5 cup chicken bone broth

1 tsp salt-free creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Heat avocado oil in a large skillet or Dutch oven over medium-high heat.
2
Add the sliced chicken sausage and brown for 3 minutes until the edges are slightly crispy.
3
Stir in the onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are tender.
4
Add the minced garlic and creole seasoning, stirring for 1 minute until highly fragrant.
5
Pour in the crushed tomatoes and chicken bone broth, stirring to scrape up any browned bits from the bottom of the pan.
6
Gently fold in the cooked brown rice and the raw shrimp.
7
Reduce heat to medium-low, cover, and simmer for 4-5 minutes until the shrimp are pink and opaque.
8
Season with sea salt and black pepper, then serve immediately while hot.