Description
Enjoy this low-carb version of jambalaya without missing out on any of the flavor!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 Polish sausages, halved lengthwise and cut into 1/4-inch thick pieces
- 1 large onion, diced
- 6 cloves garlic, finely chopped
- 3 green bell peppers, seeded and diced
- 2 zucchini, chopped, or to taste
- 1 (14 ounce) can crushed tomatoes
- 1 cup chicken broth
- ½ cup rice
- 1 teaspoon Worcestershire sauce, or to taste
- 1 bay leaf
- 1 pound chopped cooked chicken breast
- 1 pound peeled cooked shrimp
Instructions
- Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown
- about 10 minutes. Add garlic; cook and stir until fragrant
- 1 to 2 minutes.
- Mix green bell peppers
- zucchini
- tomatoes
- chicken broth
- rice
- Worcestershire sauce
- and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened
- about 15 minutes.
- Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through
- 1 to 2 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6