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; 1 oz Andouille sausage; 2 oz Shrimp; 0.25 cup Long-grain white rice; 0.25 cup Yellow onion; 0.25 cup Green bell pepper; 0.25 cup Celery; 1 tsp Avocado oil; 2 tbsp Tomato sauce; 0.5 cup Chicken bone broth; 1 tsp Creole seasoning; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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

Simmered chicken, shrimp, and smoky andouille sausage cooked with the holy trinity of vegetables and long-grain rice in a zesty tomato sauce.

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NUTRITION

Protein

45.2g

Fat

15.9g

Carbs

49.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

1 oz Andouille sausage

2 oz Shrimp

0.25 cup Long-grain white rice

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 tsp Avocado oil

2 tbsp Tomato sauce

0.5 cup Chicken bone broth

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Heat the avocado oil in a large pot over medium heat.
2
Add the diced chicken breast and sliced andouille sausage, browning them for about 5 minutes.
3
Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender.
4
Add the minced garlic, creole seasoning, sea salt, and black pepper, stirring for 1 minute until fragrant.
5
Pour in the long-grain white rice, chicken bone broth, and tomato sauce, bringing the mixture to a boil.
6
Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the rice is tender and liquid is absorbed.
7
Fold in the shrimp during the last 5 minutes of cooking until they are pink and opaque.