YOUR SOLIN GENERATED RECIPE
Creole Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables and tomatoes for a zesty, one-pot meal that delivers a smoky, bold kick of flavor.
INGREDIENTS
6 oz Shrimp
2 oz Chicken andouille sausage
0.5 cup Cooked brown rice
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.5 cup Celery
0.5 cup Diced tomatoes
0.5 tbsp Extra virgin olive oil
0.5 tsp Smoked paprika
0.25 tsp Cayenne pepper
0.25 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Low-sodium chicken broth
PREPARATION
Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat.
Add the sliced chicken andouille sausage to the pan and sear for 3 minutes until browned.
Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables begin to soften.
Add the shrimp to the pan along with the smoked paprika, cayenne pepper, dried thyme, sea salt, and black pepper.
Cook for 2-3 minutes until the shrimp start to turn pink and the spices become fragrant.
Pour in the diced tomatoes and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Fold in the cooked brown rice and reduce heat to medium-low.
Simmer for 5 minutes until the liquid is mostly absorbed and the jambalaya is heated through.