Low Carb Jambalaya

Low Carb Jambalaya

Made  times
Morgan Mallory 28

"A jambalaya for the low carb and Paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!"
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40 m 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. In a large saucepan, heat the oil and butter over medium high heat. Add the onion and sausage and cook for about 5 minutes, or until the onion begins to brown.
  2. Add the garlic and cook for another 1-2 minutes, stirring frequently.
  3. Add the tomato, green bell peppers, zucchini, Cajun seasoning, and water. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 15 minutes (the liquid should boil off and the mixture should be thick, the vegetables softened).
  4. Mix in the shrimp and chicken, cover, and simmer for 1-2 more minutes, until heated through.
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