YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Andouille Sausage
Sautéed chicken, shrimp, and smoky andouille sausage simmered with the holy trinity of vegetables and brown rice in a zesty tomato-herb broth.
INGREDIENTS
4 oz chicken breast
3 oz shrimp
1 oz turkey andouille sausage
1 tsp extra virgin olive oil
0.25 cup yellow onion
0.25 cup green bell pepper
0.25 cup celery
1 clove garlic
0.25 cup tomato puree
0.25 cup cooked brown rice
0.5 cup chicken bone broth
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
PREPARATION
Heat the olive oil in a large non-stick skillet or Dutch oven over medium-high heat.
Add the diced chicken breast and sliced turkey andouille sausage to the pan, searing until the chicken is golden and the sausage is slightly browned.
Stir in the diced onion, green bell pepper, and celery, sautéing for 4-5 minutes until the vegetables are tender-crisp.
Add the minced garlic, smoked paprika, oregano, thyme, cayenne, salt, and pepper, stirring for 1 minute until fragrant.
Pour in the tomato puree and chicken bone broth, scraping the bottom of the pan to release any browned bits.
Fold in the cooked brown rice and the raw shrimp.
Reduce heat to medium-low, cover, and simmer for 5-7 minutes until the shrimp are pink and opaque and the liquid has been mostly absorbed.
Remove from heat and let sit for 2 minutes before serving hot.