Cajun Zucchini Noodle Stew With Shrimp And Sausage

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

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	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.