YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Andouille Sausage
Sautéed chicken and smoky andouille sausage simmered with the aromatic holy trinity and rice in a zesty tomato base for a vibrant, one-pot feast.
INGREDIENTS
4 oz Chicken breast
0.5 oz Andouille sausage
0.25 cup Long-grain white rice
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.25 cup Celery
1 clove Garlic
0.25 cup Tomato puree
0.5 cup Chicken bone broth
0.25 tsp Avocado oil
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 the avocado oil in a large skillet over medium-high heat.
Add the cubed chicken breast and sliced andouille sausage, searing until the chicken is golden and the sausage is slightly crisp.
Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are tender.
Add the minced garlic, smoked paprika, thyme, oregano, cayenne, sea salt, and black pepper, stirring for 1 minute until fragrant.
Pour in the tomato puree and chicken bone broth, bringing the mixture to a gentle simmer.
Fold in the cooked long-grain white rice, covering the pan and heating for 3-5 minutes until the rice has absorbed the flavors and the dish is hot.
Remove from heat and garnish with fresh chopped parsley before serving.