One-Pot Keto Jambalaya with Cauliflower Rice - A Delicious Low-Carb Twist on a Classic Dish

This One-Pot Keto Jambalaya with Cauliflower Rice is a healthy and low-carb take on the traditional Cajun dish. Made with spicy and flavorful ingredients like andouille sausage, shrimp, chicken, bell peppers, and tomatoes, this jambalaya is deliciously satisfying. Instead of using regular rice, cauliflower rice is used to keep it keto-friendly. This recipe is perfect for those following a ketogenic diet or anyone looking for a tasty, one-pot meal. Serve it hot and enjoy the authentic flavors of New Orleans in the comfort of your own home.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 celery stalk, diced
• 8 ounces andouille sausage, sliced
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (14 ounces) diced tomatoes, undrained
• 1 cup chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 head cauliflower, riced
• 1 pound raw shrimp, peeled and deveined
• 2 green onions, sliced
• Fresh parsley, chopped, for garnish

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add the diced onion, minced garlic, diced bell peppers, and diced celery. Cook until the vegetables are tender, about 5 minutes.
3. Add the sliced andouille sausage and cook until browned, about 5 minutes.
4. Push the vegetables and sausage to one side of the pot and add the chicken pieces. Cook until browned on all sides, about 5 minutes.
5. Stir in the diced tomatoes, chicken broth, Cajun seasoning, paprika, dried thyme, dried oregano, salt, black pepper, and cayenne pepper. Bring to a simmer and cook for 10 minutes.
6. Meanwhile, prepare the cauliflower rice by grating the head of cauliflower using a grater or food processor until it resembles rice grains.
7. Add the cauliflower rice to the pot and stir to combine with the other ingredients. Cook for an additional 10 minutes, or until the cauliflower is tender.
8. Finally, add the peeled and deveined shrimp to the pot and cook until they turn pink and opaque, about 5 minutes.
9. Garnish with sliced green onions and chopped parsley before serving.
10. Serve hot and enjoy!

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