Description
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!
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
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6