Low-Carb Cajun Chicken & Sausage Gumbo with Zucchini

1.Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

2.In the same pot, add the remaining tablespoon of olive oil. Add the andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside with the chicken.

3.Add the chopped onion, green bell pepper, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.

4.Stir in the minced garlic, Cajun seasoning, smoked paprika, cayenne pepper, thyme, oregano, and black pepper. Cook for 1 minute until the spices are fragrant.

5.Return the chicken and sausage to the pot. Pour in the chicken broth and diced tomatoes with their juice. Stir to combine.

6.Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.

7.Add the sliced zucchini, Worcestershire sauce, and hot sauce (if using). Simmer for an additional 10 minutes until the zucchini is tender.

8.Taste and adjust seasoning if necessary. Stir in the chopped parsley and green onions just before serving.

9.Serve the gumbo hot, garnished with additional parsley and green onions if desired.