Name: Creole Shrimp and Sausage Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 1.5 oz Andouille sausage; 0.33 cup Cooked brown rice; 0.33 cup Diced yellow onion; 0.33 cup Diced green bell pepper; 0.33 cup Diced celery; 2 tbsp Tomato sauce; 0.5 tsp Olive oil; 0.5 tsp Smoked paprika; 0.25 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.13 tsp Cayenne pepper; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Chicken bone broth

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 andouille sausage simmered with the holy trinity of vegetables and tomatoes for a vibrant, smoky Creole classic.

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NUTRITION

Protein

48.1g

Fat

16.8g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1.5 oz Andouille sausage

0.33 cup Cooked brown rice

0.33 cup Diced yellow onion

0.33 cup Diced green bell pepper

0.33 cup Diced celery

2 tbsp Tomato sauce

0.5 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Chicken bone broth

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PREPARATION

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the sliced andouille sausage and brown for 2-3 minutes until the edges are crisp.
3
Stir in the onion, bell pepper, and celery, sautéing until the vegetables are tender and fragrant.
4
Add the shrimp, smoked paprika, thyme, garlic powder, onion powder, cayenne, salt, and pepper.
5
Cook for 2 minutes, then stir in the tomato sauce and chicken bone broth to create a light sauce.
6
Fold in the cooked brown rice, stirring constantly until the shrimp is pink and the rice is heated through.
7
Serve immediately while hot and steaming.