Name: Creole Jambalaya with Andouille Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken breast; 2 oz Turkey andouille sausage; 1 tsp Extra virgin olive oil; 0.5 cup Yellow onion; 0.5 cup Green bell pepper; 0.5 cup Celery; 2 cloves Garlic; 0.25 cup Brown rice; 0.5 cup Low-sodium chicken broth; 0.25 cup Tomato sauce; 1 tsp Cajun seasoning; 1 tbsp Green onions

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 spicy turkey andouille simmered with the holy trinity of vegetables and brown rice in a zesty, aromatic tomato broth.

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NUTRITION

Protein

42.5g

Fat

16.7g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

2 oz Turkey andouille sausage

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

2 cloves Garlic

0.25 cup Brown rice

0.5 cup Low-sodium chicken broth

0.25 cup Tomato sauce

1 tsp Cajun seasoning

1 tbsp Green onions

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PREPARATION

1
Heat the extra virgin olive oil in a large pot over medium heat.
2
Add the chicken breast and turkey andouille sausage, cooking until both are browned on all sides.
3
Stir in the diced yellow onion, green bell pepper, and celery, sautéing until the vegetables become tender.
4
Add the minced garlic and cook for one minute until the fragrance is released.
5
Stir in the dry brown rice, chicken broth, tomato sauce, and Cajun seasoning.
6
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
7
Simmer for 40 minutes or until the rice is tender and the liquid has been fully absorbed.
8
Garnish the jambalaya with sliced green onions before serving warm.