KETO JAMBALAYA

SIMPLE

INGREDIENTS

– 2 tablespoons Olive oil – 1/2 cup Onion chopped – 1/2 cup Red bell pepper  – 1/2 cup Green Bell Pepper  – 1-2 Jalapeno pepper  – 2 stalks Celery diced – 6 Cloves of garlic chopped – 1 pound Boneless Chicken Breast  – 1 pound Andouille Sausage – 1 can Diced tomatoes  – 1 teaspoon Salt – 1 teaspoon dried basil – 1 teaspoon dried oregano – 1/2 cup chicken broth – 1 1/2 cup Cauliflower rice – 1 pound Shrimps – 3 teaspoons Cajun seasoning TO SERVE - OPTIONAL – 1 tablespoon Fresh Parsley – 1 teaspoon hot sauce

Cook the Onions

Cook onions, peppers, and celery until softened and fragrant, about 4-5 minutes.

1

Add Chicken and Sausage

Stir in diced chicken and sausage. Cook stirring constantly until chicken is cooked, not pink.

2

Add Tomatoes and Spices

Add canned diced tomatoes, basil, oregano, and Cajun seasoning and hot sauce if you like your dish very spicy.

3

Simmer

Cover, cook, and simmer for 3 minutes.

4

Add Cauliflower Rice

Stir in cauliflower rice, chicken stock, bring a light boil then reduce to low heat, and simmer for 15-20 minutes. stirring often

5

Cook Shrimps

In another non-stick pan, warm olive oil over medium heat, add shrimp and sauté on each side until cooked. Season with salt, pepper, and Cajun seasoning.

6

Add Shrimp to Main Pan

Stir the cooked shrimps into the Jambalaya pan.

7

Serve Hot

Serve hot with chopped parsley and extra hot sauce if you like it spicy!

7

NET CARBS FAT PROTEIN

5 grams

13.8 grams

25 grams

SERVINGS

TIME

Serving: 1 Cup Makes: 8 Servings

Prep: 20 Minutes Cook: 20 Minutes

KETO JAMBALAYA

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