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!
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
260 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 large onion, diced
1 cup chicken broth
2 zucchinis, diced
2 tablespoons Cajun seasoning
1 pound cooked, peeled, and deveined shrimp
1 (14 ounce) can crushed tomatoes
6 cloves garlic, finely chopped
3 green bell peppers, seeded and diced
1 teaspoon hot sauce, or to taste
2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
1 pound chicken breast, cooked, cooled, and chopped
