YOUR SOLIN GENERATED RECIPE
Creole Jambalaya with Andouille Sausage
Sautéed chicken, shrimp, and smoky andouille sausage simmered in a zesty tomato-based sauce with the aromatic holy trinity and fluffy rice.
INGREDIENTS
3 oz Chicken breast
3 oz Shrimp
1 oz Chicken andouille sausage
0.33 cup Cooked long-grain brown rice
0.5 tsp Avocado oil
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.25 cup Celery
1 clove Garlic
0.25 cup Crushed tomatoes
0.5 cup Chicken bone broth
0.5 tsp Smoked paprika
0.25 tsp Dried oregano
0.25 tsp Dried thyme
0.13 tsp Cayenne pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Heat avocado oil in a large skillet over medium-high heat.
Add the cubed chicken breast and sliced chicken andouille sausage, searing until golden brown and fragrant.
Toss in the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender-crisp.
Stir in the minced garlic, smoked paprika, oregano, thyme, cayenne, sea salt, and black pepper, cooking for 60 seconds to bloom the spices.
Pour in the crushed tomatoes and chicken bone broth, using a wooden spoon to deglaze the pan.
Fold in the peeled shrimp and cooked brown rice, then cover and simmer on low for 5-7 minutes until the shrimp are perfectly pink.
Finish the dish by garnishing with freshly chopped parsley.