Name: Creole Shrimp and Sausage Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz shrimp; 2 oz chicken andouille sausage; 0.33 cup long-grain white rice; 0.5 cup yellow onion; 0.5 cup green bell pepper; 0.5 cup celery; 0.5 cup diced tomatoes; 1 tsp avocado oil; 1 cup chicken bone broth; 1 tsp creole seasoning; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creole Shrimp and Sausage Jambalaya

Sautéed shrimp and spicy chicken andouille simmered with the holy trinity of vegetables and long-grain rice in a savory, tomato-rich broth.

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NUTRITION

Protein

54.9g

Fat

18.4g

Carbs

80.2g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp

2 oz chicken andouille sausage

0.33 cup long-grain white rice

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.5 cup diced tomatoes

1 tsp avocado oil

1 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Heat the avocado oil in a large pot or Dutch oven over medium heat.
2
Add the sliced chicken andouille sausage and sear until browned on both sides, then remove and set aside.
3
In the same pot, sauté the diced onion, green bell pepper, and celery until the vegetables are softened and fragrant.
4
Stir in the minced garlic, Creole seasoning, sea salt, and black pepper, cooking for one minute.
5
Add the uncooked rice and diced tomatoes, stirring to coat the grains in the spices.
6
Pour in the chicken bone broth and bring the mixture to a boil.
7
Reduce heat to low, cover, and simmer for 15 to 18 minutes until the liquid is mostly absorbed and rice is tender.
8
Fold in the raw shrimp and the cooked sausage, covering for another 3 to 5 minutes until the shrimp are pink and opaque.