With the influx of zucchini this time of year, especially if your are a gardener it can sometimes be hard to think of a lot of new recipes. There is only so much zoodles and zucchini bread one can eat. Yet, this vegetable is very versatile and can be used in place of starches in a lot of different recipes. This dish is a play on one of my all time favorite New Orleans dish gumbo.
2 cups zucchini shredded
1 tbsp oil
3 chicken andouille sausage cut into pieces
1 pepper diced
1 onion diced
4 cloves garlic minced
2 stalks celery diced
1 tbsp creole seasoning (try to find a low sodium one)
1 tsp paprika
In a Dutch oven or skillet heat oil. Place sausage and brown. Next add zucchini, onion, peppers and celery. Cook for 5 minutes on medium heat, add garlic. Cook for one minute making sure garlic doesn’t burn. Add seasoning and cook for additional 2 minutes. Enjoy!