YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Andouille Sausage
Sautéed chicken and smoky andouille sausage simmered with the holy trinity of vegetables and long-grain rice in a vibrant, spice-infused tomato broth.
INGREDIENTS
3 oz chicken breast
1.5 oz chicken andouille sausage
0.5 tbsp avocado oil
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 cup celery
2 cloves garlic
0.25 cup crushed tomatoes
0.5 cup chicken bone broth
0.25 cup white basmati 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
1 tbsp fresh parsley
PREPARATION
Heat the avocado oil in a large skillet or heavy-bottomed pot over medium-high heat.
Add the diced chicken breast and sliced andouille sausage, browning for 5 minutes until golden and the fat begins to render.
Stir in the diced onion, bell pepper, and celery, sautéing for another 4-5 minutes until the vegetables are translucent and aromatic.
Add the minced garlic, smoked paprika, oregano, thyme, cayenne, sea salt, and black pepper, stirring for 1 minute to toast the spices.
Pour in the crushed tomatoes, chicken bone broth, and white basmati rice, stirring well to ensure the rice is submerged.
Bring the mixture to a gentle boil, then reduce the heat to low, cover tightly, and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender.
Remove from the heat and let the jambalaya rest covered for 5 minutes before fluffing with a fork and garnishing with fresh parsley.