Keto Jambalaya

Name: Keto Jambalaya
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving
Ingredients: 12 ounces andouille sausage; 1 pound jumbo shrimp; ½ pound chicken breast; 4 cups cauliflower rice; 1 red bell pepper; 1 small yellow onion; 2 ribs celery; 1 Jalapeno pepper; 4 cloves garlic; 15 ounce can diced tomatoes; ⅔ cup chicken broth; 2 tablespoons Cajun Seasoning; 1 teaspoon smoked paprika; 2 tablespoons butter; 2 tablespoons olive oil; 1 tablespoon parsley; 1 tablespoon tomato paste; ½ teaspoon hot sauce; 1 teaspoon salt; Optional: pinch of red pepper flakes

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
6
Calories
477 kcal
Course
Main Course
Cuisine
American

Keto Jambalaya

Iris Warren

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This easy and healthy Keto Jambalaya with sausage, chicken, and shrimp is bursting with the most incredible layers of flavor and texture and it's ready in just 45 minutes!

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Ingredients

Servings

12 ounces andouille sausage sliced
1 pound jumbo shrimp peeled and deveined
½ pound chicken breast cut into bite size pieces
4 cups cauliflower rice
1 red bell pepper diced
1 small yellow onion diced
2 ribs celery diced
1 Jalapeno pepper seeded and minced
4 cloves garlic minced
15 ounce can diced tomatoes with the liquid
⅔ cup chicken broth
2 tablespoons Cajun Seasoning
1 teaspoon smoked paprika divided
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon parsley chopped
1 tablespoon tomato paste
½ teaspoon hot sauce
1 teaspoon salt divided
Optional: pinch of red pepper flakes

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Instructions

Heat a large stainless steel skillet to medium and add 1 tablespoon of the olive oil. Add in the sausage and sauté for a few minutes until they start to get some good color and are slightly browned.
Remove the sausage and set aside, leaving the drippings in the pan. Add in the chicken with ⅓ of the salt and ⅓ of the smoked paprika, then sauté for a few minutes until almost cooked through, then remove and set aside.
Add in the shrimp and ⅓ the smoked paprika, sauté just until they are pink, then remove and set aside.
Add in the butter and remaining olive oil, along with the onion, red bell pepper, celery, jalapeño pepper and ⅓ of the salt. Sauté for several minutes, then add in the garlic and sauté for about 20 seconds.
Add in the remaining smoked paprika and cajun seasoning, then allow the spices to toast in the pan for about 15 seconds. Add in the diced tomatoes, tomato paste, hot sauce, chicken broth, (optional) red pepper flakes and remaining salt and scrape up the brown bits of flavor on the bottom of the pan.
Add in the cauliflower rice and toss to combine. Add the sausage and chicken back in and cook, while stirring every few minutes, for 10 minutes, uncovered.
Stir in the shrimp and parsley and continue cooking, just until the shrimp is heated through, then serve.