My Jambalaya

My Jambalaya

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Lynne Douglas 1

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

50 m servings 611 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 51 g
  • 102%
  • Cholesterol:
  • 263 mg
  • 88%
  • Sodium:
  • 1158 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. 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.
  3. Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.

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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 o...

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