YOUR SOLIN GENERATED RECIPE
Cajun Chicken Jambalaya with Andouille Sausage
Sautéed chicken and smoky andouille sausage simmered with the holy trinity of vegetables and brown rice in a zesty, aromatic tomato broth.
INGREDIENTS
4 oz Chicken breast
1.5 oz Andouille sausage
0.5 cup Cooked brown rice
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.25 cup Celery
0.25 cup Tomato puree
0.5 cup Chicken bone broth
1 tsp Avocado oil
1 tsp Cajun seasoning
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
PREPARATION
Heat the avocado oil in a large deep skillet over medium-high heat.
Add the cubed chicken breast and sliced andouille sausage, searing until the edges are golden and crisp.
Toss in the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender.
Stir in the minced garlic, Cajun seasoning, sea salt, and black pepper, cooking for one minute until fragrant.
Pour in the tomato puree and chicken bone broth, then stir in the cooked brown rice.
Reduce heat to medium-low and simmer for 5-7 minutes until the liquid is absorbed and the flavors are deeply infused.