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My Jambalaya Recipe

Recipe by: Lynne Douglas

"Enjoy this low-carb version of jambalaya without missing out on any of the flavor!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Heat 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.
  • 2Mix 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.
  • 3Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.
Ingredients
  • 6 servings
  • 611 cals
  • 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
  • 1/2 cup rice
  • 1 teaspoon Worcestershire sauce, or to taste
  • 1 bay leaf
  • 1 pound chopped cooked chicken breast
  • 1 pound peeled cooked shrimp
Nutrition

Amount per serving ( 5 total)

  • Calories:
    611
    31%
  • Fat:
    32.9
    51%
  • Carbs:
    26.2
    8%
  • Protein:
    51
    102%
  • Cholesterol:
    263
    88%

Based on a 2,000 calorie diet

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