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Low Carb Jambalaya Recipe

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This recipe for Low Carb Jambalaya, by , is from Our Family Cookbook - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deb Wolfe


1 Tbsp Olive Oil
1 Tbsp Butter
1/4 White onion - sliced
2 Pork sausages - (Andouille is better) - cut into 1/4 inch half moons (other sausage is better cut when it is cooked first)
6 Cloves Garlic, - minced or finely chopped
1 (14 oz) can crushed Tomatoes
3 Green Bell Peppers - seeded & diced
2 Zucchinis - diced
2 Tbsp Cajun Seasoning
1 Tsp hot sauce - or to taste
1 Cup Chicken Broth
1 lb Chicken breast - cooked & chopped
1 lb Shrimp - cooked - peeled & deveined

Heat oil & butter in a large sauce pan over med heat. Add the onion and sausage and cook and stir until the onion starts to brown - about 10 min. Stir in garlic & cook until fragrant - 1-2 min.
Mix in crushed tomatoes, green peppers, zucchinis, cajun seasoning, hot sauce & chicken broth.
Bring mixture to a boil, reduce to a simmer & cook uncovered until the liquid cooks off and the misture is thick - about 15 min.
Stir in chicken and shrimp and simmer until heated through.

Number Of Servings:
Number Of Servings:
6 Servings




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