A jambalaya for the lowcarb and paleo crowd Its rice free with extra veggies to make up the volume Just as delicious and flavorful as traditional jambalaya without the insulin spike
Prep Time
45 mins
Dificult
Medium
Servings
6
Ingredients
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.
Recipe Tip
For the best flavor
use fresh gulf shrimp and andouille sausage
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.
.jpg)
.JPG)
