Name: Creole Jambalaya with Andouille Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz chicken andouille sausage; 4 oz raw shrimp; 0.5 cup cooked brown rice; 0.5 cup yellow onion; 0.5 cup green bell pepper; 0.5 cup celery; 0.25 tsp olive oil; 0.25 cup crushed tomatoes; 0.5 cup chicken bone broth; 1 tsp creole seasoning; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Creole Jambalaya with Andouille Sausage

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

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NUTRITION

Protein

43.6g

Fat

13.6g

Carbs

46.6g

SERVINGS

1 serving

INGREDIENTS

2 oz chicken andouille sausage

4 oz raw shrimp

0.5 cup cooked brown rice

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.25 tsp olive oil

0.25 cup crushed tomatoes

0.5 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh parsley

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PREPARATION

1
Heat olive oil in a large skillet over medium-high heat.
2
Add sliced chicken andouille sausage and brown for 3-4 minutes until golden.
3
Stir in diced onion, bell pepper, and celery, sautéing until the vegetables are tender.
4
Add minced garlic and Creole seasoning, stirring for 1 minute until fragrant.
5
Pour in crushed tomatoes and chicken bone broth, bringing the mixture to a gentle simmer.
6
Fold in the cooked brown rice and raw shrimp.
7
Cover and cook for 3-5 minutes until the shrimp are pink and opaque.
8
Season with sea salt and black pepper, then garnish with fresh parsley.