Name: Creole Jambalaya with Andouille Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 oz Andouille sausage; 0.33 cup Cooked brown rice; 0.25 cup Yellow onion; 0.25 cup Green bell pepper; 0.25 cup Celery; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.5 cup Crushed tomatoes; 0.25 cup Chicken bone broth; 0.5 tsp Cajun seasoning; 0.25 tsp Dried thyme; 0.13 tsp Sea salt; 0.13 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 Jambalaya with Andouille Sausage

Sautéed chicken and smoky andouille sausage simmered with the holy trinity of vegetables and brown rice in a zesty, aromatic tomato broth.

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NUTRITION

Protein

45.9g

Fat

18.3g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 oz Andouille sausage

0.33 cup Cooked brown rice

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 cup Crushed tomatoes

0.25 cup Chicken bone broth

0.5 tsp Cajun seasoning

0.25 tsp Dried thyme

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium-high heat.
2
Add the sliced andouille sausage and diced chicken breast, searing until the chicken is golden and the sausage is slightly crisp.
3
Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are tender.
4
Add the minced garlic, Cajun seasoning, and dried thyme, stirring for 1 minute until highly fragrant.
5
Pour in the crushed tomatoes and chicken bone broth, scraping the bottom of the pan to release any browned bits.
6
Mix in the cooked brown rice, season with sea salt and black pepper, and simmer for 5-7 minutes until the liquid is mostly absorbed and the dish is hot.