Steps to Prepare Chicken Jambalaya Pasta

My Jambalaya

Save your self a trip to cheesecake factory, make this at home and thank me later.

Recipe Summary My Jambalaya

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

Ingredients | Chicken Jambalaya Pasta

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

Directions

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.

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.

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

Info | Chicken Jambalaya Pasta

prep: 20 mins cook: 30 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : My Jambalaya

Soups, Stews and Chili Recipes, Stews, Jambalaya Recipes,