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Keto Jambalaya with Cauliflower Rice

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Southern
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
  • 1/2 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
Instructions
1
Heat the ghee in a large Dutch oven over medium heat. Introduce sliced bell pepper, celery, and onion into the pot. Allow these vegetables to begin tenderizing and the onion to become soft and translucent, taking around 3-4 minutes.
2
Add diced chicken, sliced sausage, Cajun seasoning, and hot sauce to the pot. Stir constantly until all ingredients are well incorporated, approximately 2-3 minutes.
3
Add canned tomatoes and stock to the pot. Bring the mixture to a rolling boil, stirring occasionally.
4
Decrease heat, cover the Dutch oven, and let it simmer until the chicken is fully cooked through, roughly 15 minutes.
5
Remove the lid from the pot and add riced cauliflower. Stir constantly to break up any clumps, ensuring a smooth texture.
6
Add frozen shrimp to the pot. Increase heat to medium-high and bring the mixture to a boil, stirring occasionally.
7
Push each shrimp below the surface of the hot tomato sauce. Season with black pepper to taste.
8
Continue cooking until the shrimp curls and turns pink in color, approximately 6-8 minutes.