In my search of delicious recipes that are low in carbs, I ran across a website called Paleo Newbie. When I saw Trina’s recipe for One-Pot Shrimp & Sausage Jambalaya, I had to try it. Me being me, I did not have all of the ingredients and made do with what I had on stock.
For the andouille sausage, I used Johnsonville New Orleans Spicy Smoked Sausage Links.
I had a package of bell peppers that included one yellow, one red, and one green bell pepper that my husband diced for me. I took a package of large shrimp out of my freezer and thawed it in cold running water and removed the tails.
Trina’s recipe calls for a few spices and seasonings, among them cayenne. Normally I have cayenne at home, but when I got ready to make this dish I did not. I did, however, have a bottle of Seafood Magic and diced to substitute it for a few of the ingredients. It ended up working out really well, I must say.
The Shrimp and Sausage Jambalaya recipe does take a bit of time to prepare – but that’s okay – the simmering helps the flavors to meld. Overall it takes about an hour, but it is not difficult.
Since my diet du jour is low carb, I eat this jambalaya without rice, but it would go great with it, too. Just put a cup full of rice in the bottom of your bowl and ladle some Shrimp and Sausage Jambalaya on top.
I was really surprised at how well my teenager loved this dish. Sometimes I don’t know if that is a good thing or a bad thing. Once he likes something, he eats a lot of it. Teenagers, you know?
How to Make Shrimp and Sausage Jambalaya
- 1-2 Tablespoons olive oil
- 1 package Johnsonville New Orleans Spicy Smoked Sausage Links, andouille sausage, cut into 1/4 inch pieces
- 1-2 Tablespoons butter
- 1 medium onion, chopped
- 1 each - red, green, and yellow bell pepper, diced
- 1 14 ounce can petite diced tomatoes
- 2 garlic cloves, pressed
- 1 teaspoon dried oregano
- 3 teaspoons Seafood Magic
- 2 Tablespoons tomato paste
- 2 cups chicken broth
- 2 Tablespoons lemon juice
- 1 package of raw, large shrimp, peeled, deveined and tails removed
- In a large stockpot, heat olive oil over medium heat. Add sausage and sauté until sausage begins to brown. Remove sausage and set aside.
- In the same pot, melt butter and add onion and peppers. Sauté for 8 minutes until onions start to become translucent.
- Stir in tomatoes, garlic, oregano, Seafood Magic, and tomato paste. Add chicken broth and bring to a boil.
- Add sausage back to the stockpot, lower the heat, and simmer for 15 minutes.
- Add lemon juice and shrimp, cover, and remove from heat.
Adapted from Paleo Newbie's One-Pot Shrimp & Sausage Paleo Jambalaya.
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 243 Saturated Fat: 2g Cholesterol: 298mg Sodium: 1416mg Carbohydrates: 12g Fiber: 3g Sugar: 7g Protein: 27g
Jambalaya is a dish common to New Orleans and the surrounding region. The Cajun version is traditionally made in a large cast iron pot where the meat is browned and then removed so that the trinity of vegetables (onion, celery, and bell pepper) can be cooked with chicken stock and seasoning. The meat is then added back to the pot. Rice is the last thing added to the dish.