Shrimp and Sausage Jambalaya
This recipe for Shrimp and Sausage Jambalaya will make your taste buds think you are in New Orleans! It's naturally gluten-free and low-carb and will probably work for those on a keto diet.
Servings: 6
Calories: 243kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
Adapted from Paleo Newbie's One-Pot Shrimp & Sausage Paleo Jambalaya.
Nutrition
Calories: 243kcal | Carbohydrates: 12g | Protein: 27g | Saturated Fat: 2g | Cholesterol: 298mg | Sodium: 1416mg | Fiber: 3g | Sugar: 7g