Fructose Free Jambalaya
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Learn more →Ingredients
6 servings
- 2 tbsp garlic-infused oil
- 12 oz andouille-style chicken sausage, sliced into ¼-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 6 scallions, green tops only, thinly sliced (white parts discarded)
- 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 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 1 bay leaf
- 1 ½ cups long-grain white rice, uncooked
- 2 ½ cups chicken broth
- 1 lb large shrimp (21–25 count), peeled and deveined
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the 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
Season the chicken pieces with 1/2 tsp of the salt and the black pepper. Add the chicken to the same pot in a single layer and cook over medium-high heat, stirring occasionally, for 4–5 minutes until opaque throughout with no pink remaining. Transfer to the plate with the sausage.
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