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Jambalaya Zoodles

Servings 3 people

Ingredients

  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 yellow onion
  • 2 celery stalks
  • 1 16 oz can diced tomatoes
  • 2 cloves garlic
  • 2 Tbsps butter
  • 1/4 tsp cayenne
  • 1/2 tsp fresh ground black pepper
  • 1 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp thyme
  • 1/2 tsp dried basil
  • 1/4 tsp onion powder
  • 1 lb shrimp
  • 1 lb andouille sausage (about 5 links)
  • 2 Tbsp white wine
  • 1/2 tsp cornstarch
  • 1 1/2 cups chicken stock
  • 3 medium zucchinis - about 9 cups of zoodles when spiralized

Instructions

  1. Note: This recipe requires a fairly sizeable skillet - I used a 12 inch skillet.  A wok would also do a great job.

    Step 1: Stir together cayenne, pepper, salt, paprika, onion powder, oregano, thyme, and basil. Spiralize three zucchinis. Roughly chop the spirals so you don't end up with very long zoodles.

    Step 2: Thinly slice peppers, onion, and celery. Mince garlic. Add peppers, onion, celery, garlic, tomatoes, and butter to a large skillet. Stir in half the blend of seasonings. Cook on high heat until vegetables are soft and starting to brown. 

    Step 3: Prick sausages all over with a fork and place in another skillet over medium heat. Pour in just enough water to come about a quarter of the way up the sides of the sausages. Cover and cook for 10 minutes. Uncover and cook until any remaining water in the skillet has evaporated and sausages are golden brown. Remove sausages from heat, cut into pieces, and set aside. 

    Step 4: When vegetables have started to brown, remove from skillet and set aside. Do not clean the skillet.  Add the shrimp to the same skillet and sprinkle the remaining spice blend over top. Cook shrimp on high heat just until they turn uniformly pink. 

    Step 5: Reduce heat to medium, and return sausage and cooked vegetables to the skillet with the shrimp. Pour about a cup of chicken stock into the skillet, and let cook, stirring occasionally. 

    Step 6: Stir together corn starch and wine. When chicken stock has reduced by half, pour corn starch and wine mixture into the skillet and stir. Continue cooking until the sauce begins to thicken. 

    Step 7: Pour remaining chicken stock into the skillet, let cook for three more minutes. Add zucchini to the skillet and cook just until it becomes tender. Remove from heat and serve!