Name: Creole Jambalaya with Andouille Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 1 oz andouille sausage; 3 oz shrimp; 0.5 tbsp avocado oil; 0.25 cup yellow onion; 0.25 cup green bell pepper; 0.25 cup celery; 1 clove garlic; 0.5 cup diced tomatoes; 0.5 cup brown rice; 0.25 cup chicken bone broth; 1 tsp creole seasoning; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Creole Jambalaya with Andouille Sausage

Sautéed chicken, spicy andouille, and succulent shrimp simmered in a rich tomato base with the aromatic holy trinity and fluffy brown rice.

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NUTRITION

Protein

50.1g

Fat

19.1g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

1 oz andouille sausage

3 oz shrimp

0.5 tbsp avocado oil

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 clove garlic

0.5 cup diced tomatoes

0.5 cup brown rice

0.25 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Heat avocado oil in a large skillet over medium-high heat.
2
Add the diced chicken and sliced andouille sausage, browning for 4-5 minutes until the chicken is cooked through.
3
Stir in the onion, bell pepper, and celery, sautéing until the vegetables are tender and fragrant.
4
Add the minced garlic and Creole seasoning, stirring for 1 minute to toast the spices.
5
Pour in the diced tomatoes, chicken bone broth, and cooked brown rice, stirring to combine.
6
Place the shrimp on top of the mixture, cover the skillet, and simmer for 3-4 minutes until the shrimp are pink and opaque.
7
Season with sea salt and black pepper, then garnish with fresh parsley before serving.