Name: Creole Jambalaya with Andouille Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken breast; 1.5 oz Andouille sausage; 2 oz Shrimp; 0.5 cup Yellow onion; 0.25 cup Green bell pepper; 0.25 cup Celery; 1 clove Garlic; 0.25 cup Crushed tomatoes; 0.5 cup Low-sodium chicken broth; 0.5 cup Cooked white rice; 0.5 tbsp Extra virgin olive oil; 0.5 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

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 and smoky andouille sausage simmered with the holy trinity of vegetables and aromatic spices in a rich, savory tomato base.

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NUTRITION

Protein

47.0g

Fat

22g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

1.5 oz Andouille sausage

2 oz Shrimp

0.5 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 clove Garlic

0.25 cup Crushed tomatoes

0.5 cup Low-sodium chicken broth

0.5 cup Cooked white rice

0.5 tbsp Extra virgin olive oil

0.5 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

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PREPARATION

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the diced chicken breast and sliced andouille sausage, searing for 5 minutes until golden brown.
3
Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender and translucent.
4
Add the minced garlic, smoked paprika, oregano, thyme, cayenne pepper, sea salt, and black pepper, stirring for 1 minute.
5
Pour in the crushed tomatoes and chicken broth, bringing the mixture to a gentle simmer.
6
Fold in the cooked white rice and shrimp, cooking for 3 to 4 minutes until the shrimp are pink and opaque.