One-Pot Keto Jambalaya with Cauliflower Rice

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

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 504 Calories

Ingredients

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 2 tablespoons Cajun seasoning
• freshly ground black pepper to taste
• 1 teaspoon hot sauce
• 3 tablespoons ghee (clarified butter)
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 (16 ounce) package frozen riced cauliflower
• 1 pound frozen raw shrimp, peeled and deveined
• 0.5 cup unsalted chicken stock
• 14 ounces andouille sausage, cut lengthwise and sliced crosswise into 1/4-inch s
• 1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®), drained slig

Recipe Instructions

Step 1

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.

Step 2

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.