We fondly call this low carb gumbalaya because it’s a little bit gumbo and a little bit jambalaya. It’s a lot delicious!
Very hearty with a thick broth, chicken, kielbasa, and shrimp. It has just a few veggies–onion, bell pepper, and okra and is delicious on its own or served over rice cauli.
2 Tbsp bacon fat or olive oil
1-1/2 lbs cubed chicken breast
1 teaspoon minced garlic
1 small onion, chopped
1/2 large green pepper, chopped
3 stalks celery, chopped
1 cup frozen chopped okra
28-ounce can crushed tomatoes
1/2 cup water
2 cups bone broth
1 teaspoon salt
1 teaspoon cajun seasoning
1/8 teaspoon cayenne
1 lb smoked sausage, thinly sliced
2 lbs small shrimp, peeled and deveined
Melt bacon fat in large cast iron skillet. Add cubed chicken and garlic. Saute until chicken is browned. Add onion and green pepper and stir with chicken until vegetables are soft.
Add salt, cajun seasoning and cayenne, stir into chicken mix and continue to cook for 2-3 minutes. Stir in keilbasa.
Add celery, okra, and tomatoes. Pour in bone broth and stir to combine. Bring to a simmer, stirring occasionally. Let simmer for 20-30 minutes until vegetables are tender and broth is reduced.
Stir in shrimp and simmer for 2-4 minutes or until shrimp is pink and cooked through.
Remove from heat and serve warm. Store any leftovers in the refrigerator for up to 5 days.
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