Keto Jambalaya
This keto jambalaya is quick & easy to make, full of flavour, and tastes LEGIT. Swapping cauliflower for rice brings the carb count WAY down!
Servings: 8 Servings
Calories: 318kcal
Equipment
- Large pot
Ingredients
- 2 lbs Frozen cauliflower rice
- 1 lb Andouille Sausage sliced or chopped
- 1 tablespoon Olive oil
- 1 Large boneless skinless chicken breast chopped
- 1 Green bell pepper
- 1 Medium onion chopped
- 2 Celery Ribs chopped
- 3 Garlic Cloves pressed
- 1 cup Canned diced tomatoes
- ¼ cup Chicken broth
- 1 ½ teaspoon Cayenne
- 1 teaspoon Ground Black Pepper
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Sage
- ½ teaspoon Dried Thyme
- ¼ teaspoon Smoked Serrano powder optional
- 1 Bay Leaf
- Salt to taste
- 1 lb Large Raw Shrimp
Instructions
- Thaw cauliflower rice, drain well.
- In a large pot over medium heat, brown the sausage in the olive oil. Add chicken, continue cooking until chicken is browned on all sides.
- Add pepper, onion, celery, and garlic. Continue cooking until vegetables are tender.
- Add tomatoes, chicken broth, herbs, spices, and a good pinch of salt. Bring to a simmer.
- Add drained cauliflower rice. Turn heat up to high, bring it back to a simmer, and allow to cook until the rice is tender and the mixture has thickened up a bit.
- Add shrimp, stir to combine. Continue cooking for another 3-5 minutes or so, until the shrimp is cooked through.
- Remove and discard the bay leaf.
- Season with more salt, pepper, and/or spice, to taste.
- Serve hot.
Notes
Allow leftovers to cool before transferring it to an airtight container. This will keep in the fridge for 3-4 days.
Nutrition
Calories: 318kcal | Carbohydrates: 10g | Protein: 28g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 697mg | Potassium: 836mg | Fiber: 3g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 72mg | Calcium: 91mg | Iron: 2mg