Keto Low-Carb Cajun Jambalaya

Keto Low-Carb Cajun Jambalaya. It’s safe to say that I’ve had my fair share of good comfort food because I grew up in the south, and my parents are from Louisiana and South Carolina. Just the thought of cajun spices, savory broth and seafood with spicy sausage just makes my mouth water and I look forward to my mother’s gumbo EVERY Christmas. When I learned that I’d have to give up so many of the foods that I loved as a kid, I was pretty upset. It wasn’t fair!

It was all about portion control and preparation. So that they could better support my wellness goals, with that I set out on transforming some of my favorite foods to be more calorie conscious.

Here’s one of those recipes that I was able to transform and it turned to be amazing, enjoyed all year long!

At your local Kroger grocery store, you can easily find all of these ingredients.

PREP TIME 20MIN
COOK TIME 43MIN
TOTAL TIME

INGREDIENTS

Ingredients for 5 servings:

3 tablespoons olive oil
(1.5 tablespoon minced garlic) 2 cloves garlic, minced
1 cup diced red onion
1lb chicken breast, cut into chunks
(cut into chunks) 8oz smoked turkey sausage,
(peeled, deveined) 8oz jumbo raw shrimp
1 green bell pepper, diced
1 stalk celery, diced
(about 8-10 tomatoes) 1 cup cherry tomatoes sliced in quarters
(no salt if available) 8oz tomato sauce
3 tablespoons tomato paste
1 1/2 cup low sodium chicken broth
2 bay leaves
2 cups raw cauliflower rice

Seasonings

sea salt to taste
black pepper to taste
1 tablespoon Simple Truth dried oregano
1 tablespoon Simple Truth thyme
One tablespoon Private Selection smoked paprika
1 teaspoon Simple Truth cayenne pepper

Garnish

Green onions, thinly sliced

STEPS

By placing raw cauliflower florets in a food processor/blender, prepare the cauliflower rice.
Pulse blend until the cauliflower has a rice-like texture. Careful not to over do it(so that the cauliflower becomes minced).
Pro-tip: Cauliflower can make recipes “soupy” as it has a LOT of water. Onto a cheesecloth, empty the cauliflower contents and wrap it up like a ball. In order to get out all of the water, squeeze the ball of cauliflower. Empty the contents onto another dry piece of cheesecloth and repeat once you squeeze out the most amount of water as possible. I like to spread the cauliflower out on a paper towel, after squeezing the second time, and for at least TWENTY minutes, let it air dry so that it can be as dry as possible.
On medium high heat, set a large nonstick skillet and add red onions, garlic and olive oil.
Allowing the onion to brown, cook for about 2 to 3 minutes. Be careful( don’t let the garlic burn).
Add the turkey sausage and chicken and cook about 6 to 8 minutes, until the outside of the chicken is no longer pink.
Add cherry tomatoes, celery and bell pepper. Stir. Then, add seasonings and the tomato sauce.
Stir and for about FIVE to SEVEN minutes, cook.
Fold in raw shrimp and cauliflower rice. For about THREE to FIVE minutes, heat.
Pour in the bay leaves, tomato paste and the chicken broth. Add a few pinches of pepper and sea salt, then stir it up. To medium, reduce the heat and cover. For FIFTEEN to TWENTY minutes, heat.
Uncover, then take it out from skillet from the heat, stir it up and allow the jambalaya to thicken. With sea salt and pepper, season to taste.
Then garnish with green onions.