Keto Jambalaya
Becky
Spice up your dinner routine with a big pot of keto jambalaya. This hearty low carb jambalaya recipe is filled with shrimp, chicken, and sausage as well as flavorful veggies and spices. It's super flavorful and fun to make, and you can have it on the dinner table in less than an hour.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Dishes
Cuisine Creole, American
Servings 8 servings
Calories 336 kcal
Cook Mode Prevent your screen from going dark
Heat oil in a stock pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook for 3-5 minutes, to release the flavors.
Remove the onions and peppers to a plate; set aside.
Add in the remaining ingredients, except the cauliflower rice, and stir to combine.
Bring the jambalaya to a boil, then reduce the heat to low and simmer for 25 minutes.
Add in the frozen cauliflower rice and the cooked peppers and onions, and stir to combine.
Turn off the heat and let the jambalaya cool for 10 minutes. The heat will transfer to the cauliflower rice, heating it.
Garnish and serve hot.
You can use boneless chicken thigh meat if preferred.
You can use frozen cooked shrimp. Add it into the pot when you add the cauliflower rice.
Serving: 1 serving Calories: 336 kcal Carbohydrates: 10 g Protein: 24 g Fat: 22 g Saturated Fat: 6 g Polyunsaturated Fat: 13 g Cholesterol: 77 mg Sodium: 1962 mg Fiber: 4 g Sugar: 6 g