Fructose Free Dutch Oven Jambalaya
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Learn more →Ingredients
6 servings
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 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 dried thyme
- 1 tsp smoked paprika
- 2 bay leaves
- 1 lb large shrimp (21–25 count), peeled and deveined
For serving
- 3 scallions, thinly sliced
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Season the chicken pieces with the kosher salt and black pepper. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering.
- 2
Add the andouille sausage rounds in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate.
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