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My Jambalaya

4

50 min

My Jambalaya

My Jambalaya Photo 1

Category

Jam Recipes

Time

50 min

Serving

6 persons

Calories

611

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
Enjoy this low-carb version of jambalaya without missing out on any of the flavor!

Ingredients

  • olive oil: 1 Tbsp
  • butter: 1 Tbsp
  • Polish sausages, halved lengthwise and cut into 1/4-inch thick pieces: 2 piece
  • onion: 1 piece (diced)
  • garlic: 6 clove (chopped)
  • green bell peppers: 3 piece (diced)
  • zucchini: 2 piece (chopped, to taste)
  • tomatoes: 1 can (14 ounce can, crushed)
  • chicken broth: 1 cup
  • rice: 0.5 cup
  • Worcestershire sauce: 1 tsp (to taste)
  • bay leaf: 1 piece
  • cooked chicken breast: 1 pound (chopped)
  • cooked shrimp: 1 pound (peeled)

Metric Conversion

Stages of cooking

My Jambalaya Photo 21
My Jambalaya Photo 32
My Jambalaya Photo 43
  1. 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.
    My Jambalaya Photo 2
  2. 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.
    My Jambalaya Photo 3
  3. Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.
    My Jambalaya Photo 4

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