Jambalaya Soup

JAMBALAYA SOUP

We have only visited New Orleans, but we enjoy this low-carb recipe. We hope you like it, spicy or not!

Shopping List:

  • S&G BBQ:
    • 1/4 cup Grill 'n' Chips (substitute Fire Tornado for spicy)
  • Meat Department:
    • 14 oz Andouille sausage
    • 2 lbs raw shelled deveined shrimp
  • Produce:
    • (Spicy) 2 jalapeños
    • 2 cloves of garlic
    • 1 medium onion
  • Grocery:
    • 2 tablespoons butter
    • 28 oz petite diced tomatoes
  • Frozen:
    • 24 oz riced cauliflower
    • Mixed vegetables

Recipe:

  1. Dice and throw in a 6-quart pot:
    1. 14 oz Andouille sausage
    2. (Spicy) 2 jalapeños with seeds
    3. 2 cloves of garlic, diced
    4. 1 medium onion
    5. 2 tablespoons butter
  2. Sauté on medium heat until tender
  3. Add:
    1. 1 cup water
    2. 1/4 cup Grill 'n' Chips (substitute Fire Tornado for spicy)
    3. 28 oz petite diced tomatoes
  4. Stir, cover and simmer on medium-low for 1 hour
  5. Add:
    1. 1 cup water
    2. 24 oz riced cauliflower
  6. Stir, cover and simmer on medium-low for 30 minutes.
  7. Add:
    1. 1 cup water
    2. Mixed vegetables
    3. 2 lbs. raw shelled deveined shrimp
  8. Stir, cover, increase the heat, and simmer on medium for 15 minutes
  9. Stir, cover, and turn off stove. Let set for 30 minutes before serving