Best 3 One Pot Keto Jambalaya With Cauliflower Rice Recipes

LOW CARB KETO JAMBALAYA RECIPE

Low Carb Keto Jambalaya Recipe image

30-minute keto jambalaya with cauliflower rice is a healthy version of the classic, with just as much flavor. This low carb jambalaya recipe makes an easy one-pot keto meal.

Provided by Maya Krampf

Time 30m

Number Of Ingredients 14

Ingredients

2 tbsp Olive oil
1 lb Andouille sausage ((sliced thinly))
2 large Bell peppers ((diced; I used red and green))
1/2 large Onion ((diced))
1/2 cup Celery ((diced))
4 cloves Garlic ((minced))
1 lb Large shrimp ((peeled and deveined, thawed if frozen))
2 lb Cauliflower rice ((fresh or frozen))
1 14.5-oz can Diced tomatoes ((drained))
1/4 cup Chicken bone broth
2 tbsp Cajun seasoning ((start with 1 tbsp if you don't want spicy))
1 tsp Sea salt ((to taste))
Green onions ((sliced; optional, for garnish))
Fresh parsley ((chopped; optional, for garnish))

Steps:

Heat the oil in a large dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-8 minutes, until the vegetables are soft.
Add the sliced sausage. Saute for about 5 minutes, until browned.
Make a well in the center and add the minced garlic. Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else.
Add the cauliflower rice, diced tomatoes, bone broth, and Cajun seasoning. Stir together, then add the shrimp. Increase heat to high to bring to a simmer, then continue to simmer uncovered, stirring occasionally, until the cauliflower is tender, shrimp is cooked through, and liquid is reduced, about 5-7 minutes. It will release more liquid at first and then reduce in volume again as it simmers more.
Season with salt to taste, and/or more Cajun seasoning if you like. If desired, garnish with green onions and parsley.

Nutrition Facts : Calories 449 kcal, Carbohydrate 14.9 g, Protein 33.5 g, Fat 27.9 g, SaturatedFat 7.8 g, Cholesterol 254 mg, Sodium 1666.7 mg, Fiber 5 g, Sugar 6.9 g, ServingSize 1 serving

ONE-POT KETO JAMBALAYA WITH CAULIFLOWER RICE

One-Pot Keto Jambalaya with Cauliflower Rice image

Try this keto version of traditional jambalaya with cauliflower rice instead of rice, andouille sausage, and chicken thighs for a Louisiana-inspired dinner.

Provided by Bibi

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 13

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

Steps:

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 soft and translucent, 3 to 4 minutes. Add chicken, sliced sausage, Cajun seasoning, and hot sauce. Cook and stir until everything is well combined, 2 to 3 minutes. Add drained tomatoes and stock and bring to a boil.
Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Remove lid and add riced cauliflower, breaking up any clumps while stirring. Add frozen shrimp and increase heat to medium high. Push each shrimp below the surface of the hot tomato sauce and season with black pepper. Bring to a boil and cook until shrimp curls and turn pink in color, 6 to 8 minutes.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 12.8 g, Cholesterol 216.8 mg, Fat 33.9 g, Fiber 4 g, Protein 36.2 g, SaturatedFat 12.8 g, Sodium 1315.9 mg, Sugar 2.1 g

ONE-POT KETO JAMBALAYA WITH CAULIFLOWER RICE

One-Pot Keto Jambalaya with Cauliflower Rice image

Try this keto version of traditional jambalaya with cauliflower rice instead of rice, andouille sausage, and chicken thighs for a Louisiana-inspired dinner.

Provided by Bibi

Categories Jambalaya

Time 45m

Yield 6

Number Of Ingredients 13

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

Steps:

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 soft and translucent, 3 to 4 minutes. Add chicken, sliced sausage, Cajun seasoning, and hot sauce. Cook and stir until everything is well combined, 2 to 3 minutes. Add drained tomatoes and stock and bring to a boil.
Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Remove lid and add riced cauliflower, breaking up any clumps while stirring. Add frozen shrimp and increase heat to medium high. Push each shrimp below the surface of the hot tomato sauce and season with black pepper. Bring to a boil and cook until shrimp curls and turn pink in color, 6 to 8 minutes.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 12.8 g, Cholesterol 216.8 mg, Fat 33.9 g, Fiber 4 g, Protein 36.2 g, SaturatedFat 12.8 g, Sodium 1315.9 mg, Sugar 2.1 g