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Low-Carb Jambalaya

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1 Tbsp + 1 Tbsp olive oil
1 large onion, chopped
1 lb andouille sausage, halved lengthwise and cut into 1/2-inch slices
6 cloves garlic, minced
1 (15 ounce) can crushed tomatoes
2 large green bell peppers, chopped
2 zucchini, cut into eighths lengthwise and cut into 1/2-inch slices
4 stalks celery, chopped
3 Tbsp Cajun blackening seasoning
1 Tbsp cayenne-based hot sauce
1 tsp salt
1 tsp Old Bay seasoning
1/4 tsp black pepper
1 c chicken broth
2 c water
1 1/2 lb chicken breast, cooked and shredded

Heat 1 Tbsp olive oil in an 8-quart stockpot over medium heat and sautee onion, garlic and celery until the onion starts to brown a bit, about 10 minutes. Meanwhile, heat 1 Tbsp olive oil in a skillet and brown the sliced andouille sausage over medium heat, then drain it and reserve. Separately, cook the chicken breast, then shred it.

Once the onions are ready, add water, tomatoes, chicken stock, blackening seasoning, hot sauce, Old Bay, salt and pepper to the stockpot, mix well and bring just to a boil over medium-high. Add zucchini, peppers and sausage and mix thoroughly. Return to a boil, continuing to mix. Add shredded chicken and mix thoroughly. Return to a boil, continuing to mix. Reduce heat and simmer for 5 minutes covered, and then for 10 minutes uncovered, mixing occasionally.


Yields about 4 quarts.

This recipe last updated: 15 December 2019





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Last updated 27 April 2020.
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