Low Carb, Paleo
Recipe Ingredients
2 medium zucchini
1 sliced andouille chicken sausage
4 oz shrimp, peeled and deveined
1 tbsp olive oil
1/2 red bell pepper, thinly sliced
1/2 cup yellow onion, chopped
1/4 cup celery, thinly sliced
1 cup diced tomatoes, undrained
1/2 cup reduced-sodium chicken broth
1 tbsp tomato paste
2 tsp Cajun seasoning
2 tsp garlic, minced
salt, to taste
2 bay leaves
parsley for garnish
Recipe Instructions
1
|
Spiralize zucchini using a spiralizer with a 3-millimiter blade. |
2
|
Place your zucchini noodles in a colander (set over a large bowl) and sprinkle with a pinch of salt. Toss to coat and let stand so the noodles can release some water. |
3
|
In a large pan, heat the olive oil on medium-high heat. Add in the Cajun seasoning and garlic and cook until garlic is golden brown and fragrant, about 1 minute. |
4
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Add in the sliced pepper, onion, and celery, and cook until vegetables are lightly browned and tender, about 2-3 minutes. |
5
|
Reduce the temperature to medium, and add in the sliced chicken sausage. Cook until the sausage is slightly browned, about 2-3 minutes. |
6
|
Add in the diced tomatoes, chicken broth, tomato paste, and bay leaves. Stir until the tomato sauce has broken down into the sauce. Raise the heat to medium-high, and bring to a boil. |
7
|
Once boiling, reduce the heat back to medium and let simmer, uncovered, until the sauce has thickened and reduced by about half, about 10 minutes. |
8
|
Add in the shrimp, cover the pan, and cook until the shrimp is opaque, about 2-3 minutes. |
9
|
Squeeze out as much moisture from the zucchini noodles as you can, and then pat dry on a paper towel. |
10
|
Divide the zucchini noodles between two bowls, then divide the stew on top of them. Garnish with fresh parsley, and devour. |