Low Carb Jambalaya
I think, though, that it would be better served over rice or with asian noodles of some kind.
Recipe Summary 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!
Ingredients | Asian Chicken And Shrimp Recipes1 tablespoon olive oil1 tablespoon butter1 large onion, diced2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons6 cloves garlic, finely chopped1 (14 ounce) can crushed tomatoes3 green bell peppers, seeded and diced2 zucchinis, diced2 tablespoons Cajun seasoning1 teaspoon hot sauce, or to taste1 cup chicken broth1 pound chicken breast, cooked, cooled, and chopped1 pound cooked, peeled, and deveined shrimpDirectionsHeat 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.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.Info | Asian Chicken And Shrimp Recipesprep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Low Carb JambalayaSoups, Stews and Chili Recipes, Stews, Jambalaya Recipes,
