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Low Carb Jambalaya

4

45 min

Low Carb Jambalaya

Low Carb Jambalaya Photo 1

Category

Jam Recipes

Time

45 min

Serving

6 persons

Calories

260

Rating

4.00★ (347)

Cuisine

Author: Victoria Buriak
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

  • olive oil: 1 Tbsp
  • butter: 1 Tbsp
  • onion: 1 piece (diced)
  • andouille sausage, halved lengthwise and cut into 1/4-inch half-moons: 2 piece
  • garlic: 6 clove (chopped)
  • tomatoes: 1 can (14 ounce can, crushed)
  • green bell peppers: 3 piece (diced)
  • zucchinis: 2 piece (diced)
  • Cajun seasoning: 2 Tbsp
  • hot sauce: 1 tsp (to taste)
  • chicken broth: 1 cup
  • chicken breast, cooked, cooled, and: 1 pound (chopped)
  • cooked, peeled, and deveined shrimp: 1 pound

Metric Conversion

Stages of cooking

Low Carb Jambalaya Photo 21
Low Carb Jambalaya Photo 3 2
  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.
    Low Carb Jambalaya Photo 2
  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.
    Low Carb Jambalaya Photo 3

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