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This low carb Jambalaya soup is a delicious combination of shrimp, chicken, sausage and vegetables in a spicy tomato based broth.  Eat as is for a low carb, Paleo soup or over rice for a tasty meal.

Low Carb Jambalaya

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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 170 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup onion, diced
  • 2 stalks celery, diced chopped
  • 1 cup bell peppers, chopped I like to use a combo of colors .
  • 6 cups chicken broth or stock (You can use a mixture of broth and water too)
  • 3/4 cup can diced tomatoes
  • 1 teaspoon crushed garlic
  • 2 bay leaves
  • 12 oz shrimp, raw and peeled
  • 6 oz kielbasa, chopped
  • 1 cup chicken breast, cooked and chopped
  • 6 oz okra
  • 2 Tablespoons cajun seasoning
  • 1 teaspoon Better than Bouillon (optional)

Instructions

  1. In a stockpot, add olive oil, onions, celery and peppers and sauté for a few minutes.
  2. 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.
  3. Add kielbasa pieces and cook for about 10 minutes.
  4. Next add the shrimp and chicken and cook for about 5 minutes.
  5. 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.