I lower the fat content by using chicken sausage. Use any flavor of chicken sausage you like, and feel free to mix up the veggies.
4 chicken sausage links (any flavor you like)
2 lbs shrimp (peeled & deveined)
3 celery stalks
1 small onion
1-2 small zucchinis
1 red bell pepper
3 cloves of garlic, minced
2 cans fire-roasted tomatoes
1 TBSP Creole seasoning (I used Zatarain’s)
1/3-1/2 box of low sodium chicken broth
Salt/pepper to taste
Olive oil or avocado oil
- Heat pot over medium to medium-high heat. Swirl pot with oil and sauté celery, onion, and red bell pepper for 5 minutes or until soft. Season with salt and pepper.
- Add zucchini, garlic and chicken sausage to pan, sauté another 3-5 minutes.
- Season shrimp with creole seasoning, add the shrimp, tomatoes and chicken stock to the pan. Stir and cover for 10 min. You may need to lower the heat so it simmers, not boils.
*Optional: add a pinch of cayenne pepper and thyme.