Fructose Free Easy Jambalaya
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 lb andouille sausage, sliced into ¼-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 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 ½ cups low-sodium chicken broth
- 1 ½ cups long-grain white rice, uncooked
- 1 lb large shrimp (31–40 count), peeled and deveined
- salt and pepper, to taste
For serving
- 3 green onions, thinly sliced (optional)
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the andouille sausage slices 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 and set aside.
- 2
Add the olive oil to the same pot. Add the chicken thigh pieces and cook, stirring occasionally, for 4–5 minutes until opaque throughout with no pink at the center. Transfer the chicken to the plate with the sausage.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!