Western · Keto
Keto Jambalaya
One-pot Cajun jambalaya with andouille, chicken, and shrimp — built on cauliflower rice instead of long-grain.
Medium
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
5g Net carbs
38g Protein
30g Fat
470 Calories
Per serving
Ingredients
- 8 oz (225g) Andouille sausage, sliced
- 12 oz (340g) Boneless chicken thighs, cubed
- 8 oz (225g) Large shrimp, peeled and deveined
- 5 cups (500g) Cauliflower rice
- 2 tbsp Olive oil
- 1/2 cup Yellow onion, diced
- 1/2 cup Green bell pepper, diced
- 1/2 cup Celery, diced
- 4 cloves Garlic, minced
- 1 cup Diced tomatoes, no sugar added
- 1/2 cup Chicken broth
- 1 tbsp Cajun seasoning
- 2 Bay leaves
- 2 tbsp Fresh parsley, chopped
Method
- Heat olive oil in a Dutch oven over medium-high. Brown andouille and chicken in batches; remove.
- Add onion, bell pepper, celery, and garlic; sauté 5 minutes.
- Stir in tomatoes, broth, Cajun seasoning, and bay leaves. Return meat to the pot and simmer 10 minutes.
- Add cauliflower rice; cook 8 minutes, stirring occasionally, until tender and most liquid is absorbed.
- Stir in shrimp; cook 4-5 minutes until pink. Discard bay leaves.
- Garnish with parsley and serve.
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