I made this dish back when it was still chilly outside. A huge pot of deliciousness on the stove that smells amazing. I only knocked this down to three stars because, no matter how much I try, I’m not a fan of sausage of any kind. (My star rating is only my personal taste, not an expert opinion). My husband loves sausage, so I will make this again for him and I will happily eat around the sausage or use less. I chose a pre-cooked, chicken cajun sausage (Johnsonville) because it had fewer calories than the andouille. I loved the cajun flavor it gave the jambalaya. I had trouble getting my rice done. Read the package directions for the rice you choose and adjust accordingly. Mine took about 45 minutes and I had to add water.
Low Carb Cajun Jambalaya
1 lb. skinless, boneless chicken breasts cut into chunks
1/2 lb. andouille sausage (or sausage of choice)
1 large onion, chopped
2 cloves garlic
1 tbsp sugar-free ketchup
1 cup brown rice
2 cups (organic) chicken broth
1/2 cup green onion, chopped
1/2 cup parsley, chopped
2 bay leaves
- Brown meat in dutch oven, remove from pot, and set aside
- Saute onion and garlic in the pot drippings until translucent.
- Add meat to the onion garlic mixture and continue cooking for about 5 minutes.
- Add sugar free ketchup and cook until color begins to deepen.
Add brown rice, chicken broth, green onion, parsley, and bay leaves to the pot and cook over low heat for 20 minutes. Serve immediately once rice is cooked.