YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Andouille Sausage
Sautéed chicken and smoky andouille sausage simmered with the holy trinity of vegetables and brown rice in a zesty, aromatic tomato broth.
INGREDIENTS
4 oz chicken breast
1 oz andouille sausage
0.5 tsp olive oil
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 cup celery
1 tsp garlic
1 tsp creole seasoning
0.25 cup tomato puree
0.5 cup chicken bone broth
0.5 cup cooked brown rice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the sliced andouille sausage and cubed chicken breast, searing until the edges are golden brown and the fats begin to render.
Incorporate the diced onion, green bell pepper, and celery into the skillet, sautéing for 5 minutes until the vegetables are tender and translucent.
Stir in the minced garlic and creole seasoning, cooking for 1 minute until highly fragrant.
Pour in the tomato puree and chicken bone broth, scraping the bottom of the pan to release any flavorful browned bits.
Add the cooked brown rice, sea salt, and black pepper, stirring well to combine all ingredients.
Reduce the heat to low and simmer for 5-8 minutes, allowing the rice to absorb the seasoned broth and the flavors to meld.
Garnish with freshly chopped parsley before serving in a warm bowl.