Keto Jambalaya
Keto Jambalaya is a vibrant, low-carb twist on the classic comfort dish, bursting with bold flavors and hearty textures. In just 50 minutes, you’ll have a satisfying one-pot wonder that’s perfect for busy weeknights.
Equipment
- stock pot
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 crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons Creole or Cajun seasoning
- 1 teaspoon dried thyme, crushed
- 1 bay leaf
- 1 lb. raw medium shrimp, peeled and deveined
- salt and black pepper
- 12 oz. 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.
Nutrition
Calories: 336kcalCarbohydrates: 10gProtein: 24gFat: 22gSaturated Fat: 6gCholesterol: 77mgSodium: 1962mgFiber: 4gSugar: 6g
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