YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Andouille Sausage
Sautéed chicken and spicy andouille sausage simmered with long-grain rice and the holy trinity of vegetables in a rich, aromatic tomato broth.
INGREDIENTS
4 oz chicken breast
1 oz turkey andouille sausage
0.25 cup long-grain white rice
0.25 cup yellow onion
0.25 cup green bell pepper
0.25 cup celery
1 tsp extra virgin olive oil
2 tbsp tomato paste
0.75 cup low-sodium chicken broth
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 extra virgin olive oil in a large pot over medium-high heat.
Add the diced chicken breast and sliced turkey andouille sausage, browning them for about 5 minutes.
Stir in the diced yellow onion, green bell pepper, and celery, cooking until the vegetables begin to soften.
Add the minced garlic, tomato paste, smoked paprika, dried thyme, and cayenne pepper, stirring for 1 minute until fragrant.
Pour in the chicken broth and add the long-grain white rice, sea salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and liquid is absorbed.