YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Sausage and Shrimp
Sautéed shrimp and spicy chicken sausage simmered with the aromatic holy trinity and brown rice in a zesty tomato broth that creates a smoky, comforting finish.
INGREDIENTS
6 oz Shrimp
2 oz Chicken andouille sausage
0.5 cup Cooked brown rice
0.5 tbsp Extra virgin olive oil
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.25 cup Celery
0.25 cup Tomato puree
0.5 cup Low-sodium chicken broth
1 tsp Smoked paprika
0.5 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Cayenne pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a large skillet over medium heat.
Add the sliced chicken sausage and brown for 3-4 minutes until golden and the edges are crisp.
Stir in the diced onion, bell pepper, and celery, sautéing until the vegetables are tender and fragrant.
Add the smoked paprika, oregano, garlic powder, cayenne, salt, and black pepper, stirring for 1 minute to toast the spices and release their oils.
Pour in the tomato puree and chicken broth, bringing the mixture to a gentle simmer.
Fold in the cooked brown rice and raw shrimp, ensuring the rice is well-coated in the sauce.
Cover the skillet and cook for 5 minutes, or until the shrimp are pink and opaque and the liquid has thickened.
Serve the jambalaya hot, garnished with fresh herbs if desired for a bright finish.