YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Andouille Sausage
Sautéed chicken and smoky andouille sausage simmered with the holy trinity of vegetables and aromatic spices in a rich, savory tomato-based sauce.
INGREDIENTS
4 oz Chicken breast
2 oz Smoked chicken andouille sausage
0.25 tbsp Extra virgin olive oil
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.25 cup Celery
1 clove Garlic
0.5 cup Canned diced tomatoes
0.5 cup Cooked long-grain brown rice
0.25 cup Chicken bone broth
1 tsp Smoked paprika
0.25 tsp Dried oregano
0.25 tsp Dried thyme
0.13 tsp Cayenne pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the diced chicken breast and sliced andouille sausage, searing until golden brown and cooked through.
Remove the meat from the pan and set aside on a plate.
In the same pan, add the diced onion, bell pepper, and celery, sautéing for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the smoked paprika, oregano, thyme, cayenne, sea salt, and black pepper, stirring to coat the vegetables.
Pour in the diced tomatoes and chicken bone broth, using a wooden spoon to scrape any browned bits from the bottom of the pan.
Return the chicken and sausage to the skillet and stir in the cooked brown rice.
Reduce heat to low and simmer for 5-7 minutes until the liquid is mostly absorbed and the flavors have melded.
Garnish with fresh chopped parsley and serve immediately.