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One-Pot Keto Jambalaya with Cauliflower Rice
One-Pot Keto Jambalaya with Cauliflower Rice
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Make keto jambalaya with cauliflower rice, andouille sausage, and chicken thighs for a flavorful Louisiana dinner.
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
  • 0.5 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
Instructions:
  • In a large Dutch oven over medium heat, melt ghee. Add bell pepper, celery, and onion, cooking until vegetables soften and onion turns translucent, about 3 to 4 minutes. Stir in chicken, sliced sausage, Cajun seasoning, and hot sauce, cooking until well combined, about 2 to 3 minutes. Add drained tomatoes and stock, bringing to a boil.
  • - Lower the heat, cover, and let the chicken simmer for around 15 minutes until fully cooked. Uncover, mix in riced cauliflower gently breaking any clumps. Add frozen shrimp and turn the heat to medium-high. Submerge each shrimp into the tomato sauce, sprinkle with black pepper, and bring to a boil. Cook until shrimp curls and turns pink, for 6 to 8 minutes.

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