MY JAMBALAYA

My Jambalaya image

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

Provided by Lynne Douglas

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 50m

Yield 6

Number Of Ingredients 14

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

Steps:

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 611.1 calories, Carbohydrate 26.2 g, Cholesterol 263.2 mg, Fat 32.9 g, Fiber 3.4 g, Protein 51 g, SaturatedFat 11.3 g, Sodium 1157.5 mg, Sugar 3.5 g

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