My Jambalaya recipe

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1 tablespoon olive oil
1 tablespoon butter
2 Polish sausages, halved lengthwise and cut into 1/4-inch thick pieces
1 large onion, diced
6 cloves garlic, finely chopped
3 green bell peppers, seeded and diced
2 zucchini, chopped, or to taste
1 (14 ounce) can crushed tomatoes
1 cup chicken broth
½ cup rice
1 teaspoon Worcestershire sauce, or to taste
1 bay leaf
1 pound chopped cooked chicken breast
1 pound peeled cooked shrimp

Nutrition Info

611.1 calories
carbohydrate: 26.2 g
cholesterol: 263.2 mg
fat: 32.9 g
fiber: 3.4 g
protein: 51 g
saturatedFat: 11.3 g
servingSize: -
sodium: 1157.5 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

  3. Stir chicken and shrimp into tomato-sausage mixture, simmer until chicken and shrimp are heated through, 1 to 2 minutes.

Recipe Yield

6 servings

Recipe Note

Enjoy this low-carb version of jambalaya without missing out on any of the flavor!

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