YOUR SOLIN GENERATED RECIPE
Cajun Shrimp and Sausage Jambalaya
Sautéed shrimp and savory chicken sausage simmered with the aromatic holy trinity and brown rice in a zesty, spiced tomato broth.
INGREDIENTS
6 oz Shrimp
3 oz Chicken sausage
0.25 cup Cooked brown rice
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.5 cup Celery
0.5 tsp Extra virgin olive oil
2 cloves Garlic
0.25 cup Crushed tomatoes
0.25 cup Low-sodium chicken broth
0.5 tsp Cajun seasoning
0.25 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the sliced chicken sausage to the pan and brown for 3-4 minutes until golden and fragrant.
Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender.
Add the minced garlic, Cajun seasoning, dried thyme, sea salt, and black pepper, stirring for 1 minute to bloom the spices.
Pour in the crushed tomatoes and chicken broth, stirring to combine and bringing the liquid to a light simmer.
Fold in the cooked brown rice and the raw shrimp, ensuring the shrimp are submerged in the liquid.
Cover the skillet with a lid and cook for 5 minutes or until the shrimp are pink, opaque, and cooked through.
Remove from heat and serve immediately while hot.