Try this keto version of traditional jambalaya with cauliflower rice instead of rice andouille sausage and chicken thighs for a Louisianainspired dinner
Prep Time
45 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
Cook's Note:
You can substitute unsalted butter for the ghee.
