This low carb Jambalaya is a delicious combination of shrimp, chicken, sausage and vegetables in a spicy tomato based broth. Eat as is for a Paleo soup or over rice for a tasty meal.
Jambalaya is a great low carb meal to have on a cold day. My husband loves this almost as much as I do. One nice thing about this recipe is that I usually have a lot of the ingredients frozen or in the pantry. I keep shrimp, kielbasa and okra in the freezer and you can always find a bag of petite sweet bell peppers in my fridge.
This is a variation of Food Renegade’s Crockpot Jambalaya which you can find here. To make my version, I just sautéed some onions, peppers and celery in a little olive oil for about 5 minutes. Next I added the broth, tomatoes, okra and seasonings. Let that cook for awhile till the veggies start to get soft. Next add the sausage and cook for about 10 minutes. Follow that with the cooked shrimp and cooked chicken. Cook for about 5 minutes and it’s ready to go. You can add a mound of rice bowl if you like or even cauliflower rice. I eat it as is and my husband likes the rice….so it’s up to you! Enjoy.
- 1 Tablespoon olive oil
- 1 onion, large, chopped
- 2 stalks celery, chopped
- 4 bell peppers, I like to use a combo of colors .
- 6 cups bone broth, (You can use a mixture of broth and water too)
- 1 can diced tomatoes, large can
- 1 teaspoon crushed garlic
- 2 bay leaves
- 1 lb shrimp, cooked
- 1 package kielbasa, cut into pieces
- 1 chicken breast, cooked and chopped
- 2 cups okra, frozen, chopped
- 2 Tablespoons cajun seasoning
- salt & pepper to taste
- hot sauce to taste, optional
- 1 teaspoon chicken base or bouillon, optional
- In a stockpot, add olive oil, onions, celery and peppers and sauté for a few minutes.
- Add broth, bouillon (if using), tomatoes, garlic, bay leaves, cajun seasoning, okra and salt and pepper. Cook until the veggies just start to get soft.
- Add kielbasa pieces and cook for about 10 minutes.
- Next add the shrimp and chicken and cook for about 5 minutes.
- Taste and adjust seasoning if necessary. You can add the hot sauce to the whole pot or just do it to your individual bowls to control the heat. The cajun seasoning adds heat too so keep that in mind.
- Lastly serve in a bowl and add a mound of rice to the center if using rice. You can also use cauliflower rice if you prefer.
- Note: I like to freeze individual servings if you have leftovers. It's nice to have such a heart soup/meal on hand in the freezer.