About
This jambalaya recipe is inspired by the real thing, but it has been converted into a pasta sauce with a creamy base. Loaded with sausage and shrimp, this pasta sauce is perfectly spiced to taste peppery and have a little heat. Served with zucchini noodles, it’s a great afternoon or evening meal!
Ingredients
- 3 ounce kielbasa
- 6 medium raw shrimp
- 1 ounce green bell pepper
- 1 ½ tablespoon olive oil
- 1 cup chicken broth
- ½ tablespoon baking aids xanthan gum by bob's red mill
- 1 tablespoon tomato paste
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ½ teaspoon garlic, powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin, ground
- ⅛ teaspoon cayenne
- 1 teaspoon paprika
- 4 ounce zucchini
Instructions
- Prepare the first 3 ingredients by slicing the kielbasa, peeling and deveining the shrimp, and dicing the bell pepper.
- Heat the olive oil in a large pan over high heat. Cook the sausage, shrimp, and peppers in the oil for up to 5 minutes, until you get the ingredients soft with golden brown edges all around.
- Turn the heat to a medium and pour in the chicken broth. Bring the broth to a gentle simmer. Then, remove a ½ cup of the liquid, and whisk the xanthan gum into the removed liquid. Slowly whisk the thickened liquid back into the pan. Let the pan simmer gently as it thickens.
- Still on a low simmer, stir the tomato paste and all seasonings into the pan. Turn the heat to low, and let the sauce reduce and thicken.
- Meanwhile, use a vegetable peeler to peel wide noodles from a large zucchini. The amount listed in the ingredients is your full yield after peeling the zucchini (2 oz of raw zucchini per person).
- Turn the heat off, but leave the pan on the stove. Toss the zucchini noodles into the jambalaya sauce and cover with a lid. Let the sauce steam the zucchini for 1-2 minutes, so the noodles are al dente. Enjoy hot!
Nutrition Facts
- Servings: 2
- Calories: 295.5kcal/1236.5kJ (per serving)
- Fat: 24.0g (per serving)
- Carbs: 9.7g (per serving)
- Protein: 11.4g (per serving)
