This low-carb stew tastes like your favorite jambalaya, but with all the spicy flavor going on, you won't miss the usual accompanying rice!
- 2 whole zucchini, sliced
- 1 link andouille chicken sausage
- 4 oz small shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ diced red bell pepper
- ½ cup onion, finely diced
- ¼ cup stalk celery, finely diced
- 1 cup diced tomatoes
- ½ cup low-sodium chicken broth
- 1 tbsp tomato paste
- 2 tsp cajun seasoning
- 2 tsp garlic, minced
- 1 pinch salt
- 2 whole bay leaf
- Spiralize zucchini using a spiralizer with a 3-millimiter blade.
- Place your zucchini noodles in a colander (set over a large bowl) and sprinkle with a pinch of salt. Toss to coat and let stand so the noodles can release some water.
- In a large pan, heat the olive oil on medium-high heat. Add in the Cajun seasoning and garlic and cook until garlic is golden brown and fragrant, about 1 minute.
- Add in the sliced pepper, onion, and celery, and cook until vegetables are lightly browned and tender, about 2-3 minutes.
- Reduce the temperature to medium, and add in the sliced chicken sausage. Cook until the sausage is slightly browned, about 2-3 minutes.
- Add in the diced tomatoes, chicken broth, tomato paste, and bay leaves. Stir until the tomato sauce has broken down into the sauce. Raise the heat to medium-high, and bring to a boil.
- Once boiling, reduce the heat back to medium and let simmer, uncovered, until the sauce has thickened and reduced by about half, about 10 minutes.
- Add in the shrimp, cover the pan, and cook until the shrimp is opaque, about 2-3 minutes.
- Squeeze out as much moisture from the zucchini noodles as you can, and then pat dry on a paper towel.
- Divide the zucchini noodles between two bowls, then divide the stew on top of them. Garnish with fresh parsley, and devour.