Fructose Free Creole Jambalaya
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Learn more →Ingredients
6 servings
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 2 tbsp tomato paste
- 2 ½ cups low-sodium chicken broth
- 1 ½ cups long-grain white rice, uncooked
- 2 tsp creole seasoning
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 2 bay leaves
- 1 tsp worcestershire sauce
- ½ tsp hot sauce, plus more for serving
- salt and pepper, to taste
For serving
- 3 green onions, thinly sliced (optional)
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken pieces dry and season all over with salt, pepper, and 1 tsp of the Creole seasoning. Heat the vegetable oil in a large (6-quart) Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the underside is golden and releases easily from the pot. Flip and cook 2 minutes more, then transfer to a plate. The chicken will not be cooked through at this stage.
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