Name: Creole Jambalaya with Andouille Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 oz Andouille sausage; 1 tsp Extra virgin olive oil; 0.33 cup Yellow onion; 0.33 cup Green bell pepper; 0.33 cup Celery; 1 clove Garlic; 2 tbsp Tomato puree; 0.5 cup Low-sodium chicken broth; 0.5 cup Cooked brown rice; 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

36.7g

Fat

15.9g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 oz Andouille sausage

1 tsp Extra virgin olive oil

0.33 cup Yellow onion

0.33 cup Green bell pepper

0.33 cup Celery

1 clove Garlic

2 tbsp Tomato puree

0.5 cup Low-sodium chicken broth

0.5 cup Cooked brown rice

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 extra virgin olive oil in a large skillet over medium-high heat.
2
Add the diced chicken breast and sliced andouille sausage to the pan, searing until the chicken is golden and the sausage is browned.
3
Remove the proteins from the skillet and set aside; add the diced onion, bell pepper, and celery to the same pan.
4
Sauté the vegetables for 5 minutes until softened, then stir in the minced garlic and all the dried spices.
5
Pour in the tomato puree and chicken broth, stirring well to incorporate the spices into a thick sauce.
6
Fold the cooked brown rice, chicken, and sausage back into the skillet.
7
Reduce heat to low and simmer for 5 minutes, allowing the rice to absorb the savory flavors before serving.