YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Andouille Sausage
Sautéed chicken, spicy andouille, and succulent shrimp simmered in a rich tomato base with the holy trinity of vegetables and aromatic long-grain rice.
INGREDIENTS
1 tsp olive oil
2 oz chicken breast
1 oz andouille sausage
3 oz shrimp
0.25 cup yellow onion
0.25 cup green bell pepper
0.25 cup celery
1 clove garlic
0.25 cup long-grain white rice
0.5 cup crushed tomatoes
0.5 cup chicken 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 pot or Dutch oven over medium-high heat.
Add the diced chicken breast and sliced andouille sausage, browning them for about 5 minutes.
Stir in the diced onion, green bell pepper, and celery, cooking until the vegetables are softened.
Add the minced garlic, smoked paprika, oregano, thyme, cayenne, salt, and pepper, stirring for 1 minute until fragrant.
Pour in the crushed tomatoes, chicken broth, and rice, stirring to combine and bringing the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender and liquid is absorbed.
Gently fold in the shrimp and cook for an additional 3-5 minutes until they are pink and opaque.