Cajun Keto Rice With Sausage Food

KETO CAJUN JAMBALAYA

Steps:

• Add the olive oil to a large skillet over medium-high heat.
• Place the shrimp in the skillet and season with 1 teaspoon of the Cajun seasoning.
• Cook the shrimp until opaque, about 3-4 minutes, then remove to a plate.
• Add the chicken, sausage, and 1 teaspoon of the Cajun seasoning to the same skillet.
• Cook until the chicken is no longer pink in the center, about 5-7 minutes, and remove to the plate with the shrimp.
• Lower the heat to medium and add a drizzle of oil, if needed.
• Add the garlic and cook until fragrant, about 30 seconds.
• Stir in the peppers, onions, and the last teaspoon of Cajun seasoning.
• Cook until the peppers and onions are soft, about 5-7 minutes.
• Mix in cream and cook until thickened, about 1-2 minutes.
• Stir back in the shrimp, chicken, and sausage and cook until heated through, about 1-2 minutes.
• Serve with cauliflower rice.

LOW CARB KETO JAMBALAYA RECIPE

Steps:

• Heat the oil in a large dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-8 minutes, until the vegetables are soft.
• Add the sliced sausage. Saute for about 5 minutes, until browned.
• Make a well in the center and add the minced garlic. Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else.
• Add the cauliflower rice, diced tomatoes, bone broth, and Cajun seasoning. Stir together, then add the shrimp. Increase heat to high to bring to a simmer, then continue to simmer uncovered, stirring occasionally, until the cauliflower is tender, shrimp is cooked through, and liquid is reduced, about 5-7 minutes. It will release more liquid at first and then reduce in volume again as it simmers more.
• Season with salt to taste, and/or more Cajun seasoning if you like. If desired, garnish with green onions and parsley.

CAJUN RICE WITH SAUSAGE

Steps:

• Heat a large cast-iron skillet over high heat. Add the bacon and cook until crisp, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Add the sausage, onion, celery and bell pepper to the skillet and cook, stirring, until the vegetables are soft and the sausage begins to brown, about 3 minutes.
• Add the garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, then stir in the rice. Add the chicken broth and 1 cup water and bring to a boil. Stir in the okra, then reduce the heat to low, cover and simmer 15 minutes. Remove from the heat and let sit, covered, 5 minutes. Add the bacon and parsley and fluff with a fork.

CAJUN SAUSAGE AND RICE

Steps:

• In 4-quart saucepan, mix rice and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally.
• Stir in salsa, sausage, peas and corn. Cook uncovered 10 to 12 minutes, stirring frequently, until corn is tender and mixture is thoroughly heated.