One-Pot Keto Jambalaya with Cauliflower Rice
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
- ½ 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
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Instructions
- Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion; cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes. Add chicken, sausage, Cajun seasoning, and hot sauce; cook and stir until well combined, 2 to 3 minutes. Add tomatoes and stock; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
- Add riced cauliflower, breaking up any clumps while stirring. Add shrimp; increase heat to medium-high. Push shrimp below surface of hot tomato sauce; season with black pepper. Bring to a boil; cook, uncovered, until shrimp curls and turns pink in color, 6 to 8 minutes.
Source
Original recipe: View Original