9/02/2012
Low Carb Jambalaya II
¶ 11:14 PM 
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large red onion, diced
- 1 cup celery, chopped
- 4 slices bacon, crisped
- 1 andouille sausage, grilled and cooled, then cut into medallions at an angle
- 1 smoke sausage, grilled and cooled, then cut into medallions at an angle
- 5 cloves garlic, finely chopped
- 1 tsp oregano
1 tsp thyme - 1 (14 ounce) can crushed tomatoes or 1 (14 ounce) can of tomato sauce.
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 cup eggplant, diced
- 2 tablespoons Penseys Cajun seasoning or other no salt brand.
- 1 teaspoon of your favorite hot sauce, or to taste
- 1 cup chicken broth
- 1 pound chicken breast, cooked, cooled, and chopped
Directions
- Heat olive oil and butter in a large saucepan over medium heat. Add the onion, celery, and sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
- Mix in tomato, green bell peppers, zucchinis, Spices, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and bacon and simmer very low for about 10 minutes to let the flavors combine.
