YOUR SOLIN GENERATED RECIPE
Classic Shrimp and Sausage Jambalaya
Sautéed shrimp and spicy chicken sausage simmered with the holy trinity of vegetables and aromatic rice in a zesty, smoky tomato broth.
INGREDIENTS
5 oz Raw shrimp
2 oz Chicken andouille sausage
0.13 cup Dry brown rice
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.25 cup Celery
0.5 cup Canned diced tomatoes
0.75 cup Chicken bone broth
0.5 tsp Extra virgin olive oil
1 clove Garlic
0.5 tsp Smoked paprika
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 deep skillet or pot over medium heat.
Add the sliced chicken andouille sausage and cook for 3-4 minutes until browned.
Stir in the diced onion, bell pepper, and celery, sautéing for 5 minutes until the vegetables are tender.
Add the minced garlic, smoked paprika, thyme, cayenne, salt, and pepper, cooking for 1 minute until fragrant.
Pour in the chicken bone broth, diced tomatoes, and dry brown rice.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and liquid is absorbed.
Place the shrimp on top of the rice mixture, cover again, and cook for 3-5 minutes until the shrimp are pink and opaque.
Fluff the jambalaya with a fork to combine the shrimp and serve hot.