Ready to experience traditional Cajun red jambalaya on a whole 'nother level? This Paleo jambalaya pasta with zoodles is a lightened-up version of an authentic recipe that puts the 'yum' into south Louisiana low carb eating.
1 to 2tablespoonstapioca or arrowroot starchoptional
Preheat broiler. Season raw zoodles lightly with salt, black pepper, and cayenne pepper.
Line three sheet pans with aluminum foil. Lightly grease the foil.
Spread the zoodles out over the baking trays.
Broil each batch of zoodles for about 8 minutes, or until lightly browned and cooked through.
Set broiled zoodles aside in large bowl.
Season shrimp and place in covered bowl and, then season chicken and place in another covered bowl. Set both aside in refrigerator.
Cook down the trinity - onions, bell pepper, and celery - in the olive oil until the edges of the onions begin to brown.
Add the sausage and marinated chicken. Cook for about 5 minutes, or until meats are lightly browned.
Deglaze the pot with the shrimp and chicken stock.
Add the tomato sauce, Tabasco, bay leaf, and SP&C to taste.
Cook over medium low heat for 30 minutes.
Add seasoned shrimp. Cook for an additional 5 minutes.
Combine jambalaya pasta sauce with broiled zoodles. If you don't broil the zoodles long enough and the sauce thins, thicken the gravy with 1 to 2 tablespoons tapioca or arrowroot starch when hot, then remove from heat and let sit for about 5 minutes, or until thickened to your liking.
Garnish with fresh parsley.
This Paleo jambalaya pasta with zoodles keeps well in the fridge for up to 2 days. The sauce freezes well for up to 1 month, however, it's best to make fresh zoodles for thawed-out sauce, as the zoodles turn mushy in the freezer and honestly aren't very tasty.