This recipe is quick, full of flavor and could work for a low carb day (over mashed cauliflower) or on a regular macro day over rice or with cornbread.
I buy frozen, wild-caught Argentinian Red Shrimp that can be found pretty much anywhere! (Kroger, Sam’s Club, Trader Joe’s...)
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 zucchini’s
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