Enjoy this low-carb version of jambalaya without missing out on any of the flavor!
Ingredients
- olive oil: 1 Tbsp
- butter: 1 Tbsp
- Polish sausages, halved lengthwise and cut into 1/4-inch thick pieces: 2 piece
- onion: 1 piece (diced)
- garlic: 6 clove (chopped)
- green bell peppers: 3 piece (diced)
- zucchini: 2 piece (chopped, to taste)
- tomatoes: 1 can (14 ounce can, crushed)
- chicken broth: 1 cup
- rice: 0.5 cup
- Worcestershire sauce: 1 tsp (to taste)
- bay leaf: 1 piece
- cooked chicken breast: 1 pound (chopped)
- cooked shrimp: 1 pound (peeled)
Metric Conversion
Stages of cooking
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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.
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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.
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Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.
