Mardi Gras is just around the corner and with that comes lots of yummy Cajun food. When I was in culinary school, I learned how to create jambalaya and what gave it the special taste. Not only was it a combo of the wonderful spicy seasonings, but a red roux. Food is amazing because there is so much science involved in making food taste just right.
Jambalaya often has high carb ingredients like rice or pasta and of course, a roux contains flour. While this makes it taste amazing, it also adds a lot of carbs to it. This recipe for low carb jambalaya was the mastermind of Katie from You Brew My Tea, a great friend of mine and a wonderful cook. She was nice enough to create it just for my readers!
I hope you enjoy this on Mardi Gras to bring a little bit of Cajun flavor into your home.
Spicy Low Carb Jambalaya
- 1 Pound Spicy Chicken Sausage
- 1 Medium Yellow Squash Sliced into ¼ inch thick medallions
- 1 Medium Zucchini Sliced into ¼ inch thick medallions
- 1 Red Bell Pepper Sliced
- 1 Yellow Bell Pepper Sliced
- 1 Medium Yellow Onion Sliced
- 1 Teaspoon Paprika
- ½ Teaspoon Salt
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Black pepper
- ¼ Teaspoon Onion Powder
- ½ Teaspoon Cayenne Pepper (more or less to taste if you prefer mild or spicy)
- ½ Teaspoon Dried Oregano
- ½ Teaspoon Dried Thyme
- 1 Tablespoon Olive Oil
- ½ Cup Low Sodium Chicken Stock
- Slice sausage into ½ inch pieces.
- In large skillet heat olive oil over medium and sauté squash, zucchini, bell peppers and onion 4-5 minutes or until just getting tender.
- Add in sausage and cook stirring occasionally for another 4-5 minutes or until starting to brown and heated through.
- Add in seasonings and mix well to coat all ingredients.
- Pour in chicken stock and simmer on low for an additional 4-5 minutes
- Serve alone or if not watching carbohydrates with a side of rice.