Description

This jambalaya is a hearty and flavorful dish, perfect for a satisfying meal any night of the week. Imagine tender pieces of chicken and savory smoked sausage, simmered in a rich and vibrant tomato-based stew. The beauty of this recipe lies in its customizable nature and depth of flavor, offering a delightful culinary experience.

The cooking process begins by browning the chicken and sausage, creating a foundation of rich, caramelized flavors that infuse the entire dish. These browned proteins are then added to a simmering base of crushed tomatoes and chicken broth, where they meld with an aromatic blend of spices. Cayenne pepper, red pepper flakes, thyme, and oregano contribute a symphony of tastes, creating a warm and inviting spice profile.

The careful balance of these spices creates a dish that is both comforting and exciting to the palate. Traditionally, jambalaya boasts a pleasant level of heat, and this recipe is no exception. It is designed to deliver a medium level of spiciness that can easily be tailored to individual preferences.

If you enjoy a milder flavor, simply reduce the amount of red pepper flakes or cayenne pepper. For those who prefer a more intense kick, feel free to add more of these ingredients or offer hot sauce as a condiment to allow everyone to customize their own serving. The stew itself is incredibly versatile, pairing well with a variety of side dishes.

Cauliflower rice is an excellent choice for those seeking a lighter option. Its neutral flavor allows it to absorb the flavorful stew, creating a balanced and satisfying meal. Alternatively, sauteed greens like kale or Swiss chard offer a nutritious and complementary counterpoint to the richness of the jambalaya.

Preparation Time

Prep Time

30 min

Cook Time

30 min

Total Time

1 h 0 min

Nutrition Information

Per 1 servings serving

Calories

450 Kcal

Carbs

15 g

Fiber

5 g

Sugar

5 g

Protein

40 g

Fats

30 g

Saturated Fats 10 g

Unsaturated Fats 15 g

Cholestrol 150 mg

Sodium 800 mg

Potassium 400 mg

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Name: Low Carb Jambalaya
Prep time: 30 min
Cook time: 30 min
Total time: PTNaNHNaNM
Yield: 1 servings
Cuisine: Global
Ingredients: 3 tablespoon Avocado Oil; 13 ounce Andouille Sausage by Johnsonville; 1 pound Chicken Breast Boneless Skinless Raw; 2 tablespoon Seasoning by Old Bay; ½ medium - 2 1/2" diameter x 2 3/4" Red Bell Peppers, Raw; ½ medium - 2 1/2" diameter x 2 3/4" Green Bell Pepper; 4 clove Garlic; 2 large - stalk - 11" to 12" long Celery Stalks; ½ small Onion; ¼ tsp Coarse Kosher Salt by Morton; 14 ounce Organic Crushed Tomatoes by Full Circle; ½ teaspoon Black Pepper; ½ tsp Crushed Red Pepper by Simply Organic; ¼ teaspoon Red Pepper (cayenne), Ground; 1 tablespoon Thyme, Fresh; 1 teaspoon Oregano, Ground; 2 teaspoon Worcestershire Sauce; 12 ounce Okra, Cooked From Frozen; 1 quart Chicken Broth; ¼ tsp Coarse Kosher Salt by Morton; 1 pound Shrimp, Cooked From Fresh

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Ingredients

Avocado Oil

3 tablespoon

Andouille Sausage by Johnsonville

13 ounce

Chicken Breast Boneless Skinless Raw

1 pound

Seasoning by Old Bay

2 tablespoon

Red Bell Peppers, Raw

½ medium - 2 1/2" diameter x 2 3/4"

Green Bell Pepper

½ medium - 2 1/2" diameter x 2 3/4"

Garlic

4 clove

Celery Stalks

2 large - stalk - 11" to 12" long

Onion

½ small

10.

Coarse Kosher Salt by Morton

¼ tsp

11.

Organic Crushed Tomatoes by Full Circle

14 ounce

12.

Black Pepper

½ teaspoon

13.

Crushed Red Pepper by Simply Organic

½ tsp

14.

Red Pepper (cayenne), Ground

¼ teaspoon

15.

Thyme, Fresh

1 tablespoon

16.

Oregano, Ground

1 teaspoon

17.

Worcestershire Sauce

2 teaspoon

18.

Okra, Cooked From Frozen

12 ounce

19.

Chicken Broth

1 quart

20.

Coarse Kosher Salt by Morton

¼ tsp

21.

Shrimp, Cooked From Fresh

1 pound

Instructions

Heat a heavy-bottomed pot, like a Dutch oven, over medium-high heat. Add 1 tbsp of avocado oil and tilt the pan to distribute the oil evenly. Add sliced sausage.

Then add 1 tbsp of Old Bay and cook until it is nicely browned. Remove to a bowl.

Add another tbsp of oil, tilt to evenly coat the pan, and then add diced chicken breasts. Add the rest of the Old Bay seasoning Cook until nicely browned on all sides (it does not need to be cooked all the way through).

Remove to the bowl with the sausages.

Add the last tbsp of oil to the pan and add the minced garlic, diced bell peppers, diced celery, and diced onion. Cook over medium to low heat until slightly browned. Season with tsp kosher salt.

Add crushed tomatoes, black pepper, all the spices, and herbs including Worchestershire sauce. Stir well. Cook for 1 minute.

Add the sliced okra and give it a good stir to combine.

Add the chicken and sausages back to the pot. Give everything a good stir.

Add the chicken broth and then allow simmering for 20 minutes to allow the okra to thicken the stew.

10.

Once the stew is thickened, top it with the shrimp and cover the pot with a lid.

11.

Bring heat to low and simmer for 10 minutes or so until the shrimp is pink. Serve hot with cauliflower rice and hot sauce.

Low Carb Jambalaya Recipe