Low Carb Jambalaya

 

A jambalaya for the low-carb and paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!

prep:15 mins

cook:30 mins

total:45 mins

Servings:6

Yield:6 servings 

 

 

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
• 6 cloves garlic, finely chopped
• 1 (14 ounce) can crushed tomatoes
• 3 green bell peppers, seeded and diced
• 2 zucchinis, diced
• 2 tablespoons Cajun seasoning
• 1 teaspoon hot sauce, or to taste
• 1 cup chicken broth
• 1 pound chicken breast, cooked, cooled, and chopped
• 1 pound cooked, peeled, and deveined shrimp

 

Directions:

Step1:

Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.

Step2: 

Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

 

Cook's Note: 

For best flavor, use fresh gulf shrimp and andouille, but frozen shrimp or pre-cooked shrimp from your supermarket's seafood counter also work well in this recipe. If you can't find andouille sausage, a flavorful smoked pork sausage is a good substitute.

 

Nutrition Info: 

Per Serving:

260 calories; protein 31.8g; carbohydrates 14.5g; fat 8.5g; cholesterol 166.6mg; sodium 974.5mg.