– 2 tbsp Olive Oil – ½ cup Onion chopped – ½ cup Red Bell Pepper – ½ cup Green Bell Pepper – 1-2 Jalapeno Pepper – 2 stalks Celery – 6 Garlic Cloves – 1 lb Chicken Breast – 1 lb Andouille Sausage – 1 can Diced Tomatoes – 1 tsp Salt – 1 tsp Basil – 1 tsp Oregano – ½ cup Chicken Broth – 1 ½ cup Cauliflower Rice – 1 lb Shrimps – 3 tsp Cajun Seasoning
Cook the Onions
Cook onions, peppers, and celery until softened and fragrant, about 4-5 minutes.
Add Chicken and Sausage
Stir in diced chicken and sausage. Cook stirring constantly until chicken is cooked, not pink.
Add Tomatoes and Spices
Add canned diced tomatoes, basil, oregano, and Cajun seasoning and hot sauce if you like your dish very spicy.
Cover, cook, and simmer for 3 minutes.
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
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.
Add Shrimp to Main Pan
Stir the cooked shrimps into the Jambalaya pan.
Serve hot with chopped parsley and extra hot sauce if you like it spicy!
NET CARBS FAT PROTEIN
Serving: 1 Cup Makes: 8 Servings
Prep: 20 Minutes Cook: 20 Minutes
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