Keto Jambalaya
Spice up your dinner routine with a big pot of keto jambalaya. This hearty low carb jambalaya recipe is filled with shrimp, chicken, and sausage as well as flavorful veggies and spices. It's super flavorful and fun to make, and you can have it on the dinner table in less than an hour.
Servings: 8 servings
Calories: 336kcal
Ingredients
- 2 tablespoons oil we use avocado oil
- 1 large onion diced
- 2 medium bell peppers cored and chopped
- 4 cloves garlic peeled and minced
- 3 boneless skinless chicken breasts cut into 1-inch pieces
- 1 lb. Andouille sausage thinly sliced into rounds
- 1, 14 oz. can of crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons Creole or Cajun seasoning
- 1 teaspoon of dried thyme crushed
- 1 bay leaf
- 1 lb. raw medium shrimp peeled and deveined
- salt and black pepper
- 12 oz. bag of frozen cauliflower rice
Instructions
- Heat oil in a stock pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook for 3-5 minutes, to release the flavors.
- Remove the onions and peppers to a plate; set aside.
- Add in the remaining ingredients, except the cauliflower rice, and stir to combine.
- Bring the jambalaya to a boil, then reduce the heat to low and simmer for 25 minutes.
- Add in the frozen cauliflower rice and the cooked peppers and onions, and stir to combine.
- Turn off the heat and let the jambalaya cool for 10 minutes. The heat will transfer to the cauliflower rice, heating it.
- Garnish and serve hot.
Notes
- You can use boneless chicken thigh meat if preferred.
- You can use frozen cooked shrimp. Add it into the pot when you add the cauliflower rice.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 10g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 77mg | Sodium: 1962mg | Fiber: 4g | Sugar: 6g