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; 0.5 cup Cooked brown rice; 0.33 cup Yellow onion; 0.33 cup Green bell pepper; 0.33 cup Celery; 0.25 cup Tomato puree; 0.25 cup Low-sodium chicken broth; 1 tsp Avocado oil; 1 clove Garlic; 0.5 tsp Smoked paprika; 0.25 tsp Dried oregano; 0.25 tsp Dried thyme; 0.25 tsp Cayenne pepper; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 sausage simmered with the holy trinity of vegetables and brown rice in a vibrant, zesty tomato-based sauce.

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NUTRITION

Protein

50.7g

Fat

17.0g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

2 oz Chicken andouille sausage

0.5 cup Cooked brown rice

0.33 cup Yellow onion

0.33 cup Green bell pepper

0.33 cup Celery

0.25 cup Tomato puree

0.25 cup Low-sodium chicken broth

1 tsp Avocado oil

1 clove Garlic

0.5 tsp Smoked paprika

0.25 tsp Dried oregano

0.25 tsp Dried thyme

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the avocado oil in a large skillet over medium-high heat.
2
Add the sliced chicken sausage and brown for 2-3 minutes until golden.
3
Stir in the diced onion, bell pepper, and celery, sautéing until the vegetables are tender.
4
Add the minced garlic, smoked paprika, oregano, thyme, and cayenne, stirring for 1 minute until fragrant.
5
Pour in the tomato puree, chicken broth, and cooked brown rice, stirring to combine.
6
Place the shrimp on top of the mixture, cover the skillet, and simmer for 4-5 minutes until the shrimp are pink and opaque.
7
Season with sea salt and black pepper before serving hot.