Take pleasure in this low-carb version of jambalaya without sacrificing any flavor!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- ½ cup rice
- 1 teaspoon Worcestershire sauce, or to taste
- 1 bay leaf
- 1 pound chopped cooked chicken breast
- 1 pound peeled cooked shrimp
Instructions
- 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.
- 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.
- Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.
Nutrition Facts
| Calories | 611 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 263 mg |
| Dietary Fiber | 3 g |
| Protein | 51 g |
| Saturated Fat | 11 g |
| Sodium | 1158 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Looks and smells amazing, my residents loved it!
We really enjoyed it! Nice flavors. I used a whole grain brown rice.
I added a tsp of creole seasoning w the meat at the end. Also added extra liquid and rice because there just was such a small amount compared to the meat and veggies. Turned out good! Slightly on the bland side but that’s good because I have kids.