Low Carb Jambalaya
Entrees
|
Prep
10 Min
|
Cook 25 Min
This Low Carb Jambalaya is packed with authentic Cajun flavor, but with only a fraction of the carbs. Recipe courtesy of Cast Iron Keto.
Facebook
Twitter
Pinterest
Print
Facebook
Twitter
Pinterest
Print
Ingredients
Directions
Ingredients
people
- 6 tbsp. avocado oil
- 1 green bell pepper
- diced
- ½ small red onion
- diced
- 1 stalk celery
- diced
- 3 cloves garlic
- minced
- 1 tbsp. paprika
- 1 tbsp. oregano
- 1 tbsp. thyme
- 1 tsp. cayenne
- ½ tsp. salt
- ¼ tsp. pepper
- 1 (13 oz.) package Kiolbassa Jalapeño Beef Smoked Sausage
- 4 oz. chicken thighs
- cubed
- 8 oz. shrimp
- 14 oz. can diced tomatoes
- 6 cups cauliflower rice
Optional Toppings
- Parsley
Products used in recipe
Directions
- Heat the oil in a large 10.5” cast iron skillet over medium high heat, add in the bell pepper, onion, celery, and garlic. Sauté for 3-5 minutes
- Add in the spices along with the chicken and sausage. Cook for 5-6 minutes until the chicken is browned and cooked through
- Add in the tomatoes and shrimp. Cook 2-3 minutes until the shrimp is cooked through, then add in the cauliflower rice. Cook another 5-7 minutes until the rice is hot. Top with parsley and serve.
Products used in recipe
