a healthy pumpkin-banana bread recipe that can be turned into muffins, bread loaves, or a hybrid of the two.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, diced
- 2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
- 6 cloves garlic, finely chopped
- 1 (14 ounce) can crushed tomatoes
- 3 green bell peppers, seeded and diced
- 2 zucchinis, diced
- 2 tablespoons Cajun seasoning
- 1 teaspoon hot sauce, or to taste
- 1 cup chicken broth
- 1 pound chicken breast, cooked, cooled, and chopped
- 1 pound cooked, peeled, and deveined shrimp
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.
- 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.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 4 g |
| Protein | 32 g |
| Saturated Fat | 3 g |
| Sodium | 975 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I make this often. It’s a real treat!!!
This is the second time in a week I am making this it was so good! The flavor is outstanding…. I like to make it to throw over rice.
I doubled the recipe as we have a large family eating every night. But I added a cup more of broth cuz we like using the juices.
Fantastic!!
Fantastic, so yummy I had seconds. I did add cayenne pepper for a little extra spice and used 1 turkey kielbasa instead instead of the recommended.
Fabulous! Lots of leftovers so we had multiple meals and my husband took it to work with him for lunch. I will definitely make this again!
Super easy, delicious and light! I simmered it for longer than 15 minutes, but it turned out so great! So flavorful AND healthy! Didn’t miss the rice at all!
This was a great couple recipe! Husband and I enjoyed working together in the kitchen to feed our horde. Recipe slightly adjusted to feed 8, and everyone loved it so much there weren’t any leftovers! (Used Nandos peri peri medium as hot sauce)
Didn’t add hot sauce and it was great!
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this was really good. I’m a jambalaya novice too. even my picky husband loved it!
I used pollok instead of chicken. Sooooo good.
Very good even my wife loved it
Love this recipe! I have a chronic autoimmune disease that flares up with certain foods esp grains and this jambalaya recipe is perfect!!! I make
loved this – didnt use shrimp (didnt have – will try next time) and cooked raw chix with sausage at beginning – used veggies on hand- 1/2 green bell, 1 red bell, 1 zucchini, 1 squash, entire can of chix broth (does make it soup-ier), some red and 1 yellow onion – absolutely delish – only had canned diced toms – so blended them to “crush” – we inhaled this! i’ll add ocra and celery next time as others suggested. SO FILLING AND PACKED WITH VEGGIES – definitely a keeper! Thx for submitting!! ***edit: ive made this now several times – fam actually likes it better without shrimp (which is cheaper, so yay!) – fam also didnt prefer slimy ocra & i just use diced toms and its great – but the rest of the recipe continues to be as above – so delicious – i now double it and freeze individual servings.
I’ve been trying low carb recipes for my 14 year old as a recommendation by his doctor. I look for meals with lots of veg and protein. This one fit that criteria. Honestly it tasted good. Had a bit of heat to it which was alright with us. But for the effort and food cost it just wasn’t worth it.
Amazing recipe when you want jambalaya but on a low carb diet. Definitely a keeper in our kitchen!
Delish! We cooked the peppers for the last 5 minutes with the onions so they would be more done.
This actually came out really cool. I made it exactly as the recipes says! Came out perfect! Definitely will make again!
I cut back on the green peppers and added celery. Served over riced cauliflower it is amazing!
Turned out great, used a chicken spicy Italian sausage. 1 can of tomato pasta and 1- 12.5. Oz can of chicken breast