ONE-POT KETO JAMBALAYA WITH CAULIFLOWER RICE

One-Pot Keto Jambalaya with Cauliflower Rice image

Try this keto version of traditional jambalaya with cauliflower rice instead of rice, andouille sausage, and chicken thighs for a Louisiana-inspired dinner.

Provided by Bibi

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 13

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Ingredients

3 tablespoons ghee (clarified butter)
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
14 ounces andouille sausage, cut lengthwise and sliced crosswise into 1/4-inch slices
2 tablespoons Cajun seasoning
1 teaspoon hot sauce
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®), drained slightly
½ cup unsalted chicken stock
1 (16 ounce) package frozen riced cauliflower
1 pound frozen raw shrimp, peeled and deveined
freshly ground black pepper to taste

Steps:

Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion. Cook until vegetables begin to soften and onion turns soft and translucent, 3 to 4 minutes. Add chicken, sliced sausage, Cajun seasoning, and hot sauce. Cook and stir until everything is well combined, 2 to 3 minutes. Add drained tomatoes and stock and bring to a boil.
Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Remove lid and add riced cauliflower, breaking up any clumps while stirring. Add frozen shrimp and increase heat to medium high. Push each shrimp below the surface of the hot tomato sauce and season with black pepper. Bring to a boil and cook until shrimp curls and turn pink in color, 6 to 8 minutes.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 12.8 g, Cholesterol 216.8 mg, Fat 33.9 g, Fiber 4 g, Protein 36.2 g, SaturatedFat 12.8 g, Sodium 1315.9 mg, Sugar 2.1 g