Keto Jambalaya Food

ONE-POT KETO JAMBALAYA WITH CAULIFLOWER RICE

Steps:

• 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.

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.

KETO JAMBALAYA

Steps:

• Heat the oil in a large 10.5" cast iron skillet over medium high heat, add in the bell pepper, onion, celery, and garlic. Saute for 3-5 minutes.
• Add in the spices along with the chicken and sausage. Cook for 5-6 minutes until the chicken is browned and cooked through.
• Add in the tomatoes and shrimp. Cook 2-3 minutes until the shrimp is cooked through then add in the cauliflower rice. Cook another 5-7 minutes until the rice is hot. Top with parsley and serve.

LOW CARB JAMBALAYA

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
• Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

LOW-CARB KETO JAMBALAYA

Steps:

• In a large Dutch oven or skillet, over medium heat, add olive oil. Add the bell peppers, onion, and celery, saute for about 5 minutes, veggies will soften.
• Mix the sausage to the pot. Stir occasionally for another 5 minutes to brown sausage.
• Add in garlic and saute a few seconds to blend the flavors.
• Stir in the diced tomatoes, chicken stock, Cajun seasoning, and salt. Increase heat to medium-high, bring mixture to a boil.
• Reduce heat to low and simmer, uncovered for 10 minutes.
• Stir in the cauliflower rice and uncooked shrimp. Let simmer another 5 minutes to cook through the rice and shrimp. The cauliflower rice will be tender and the shrimp will be pink.
• Remove from the heat. Taste for seasoning, if needed, adjust. Serve topped with sliced green onions and chopped parsley.

LOW CARB JAMBALAYA WITH CHICKEN, SHRIMP AND SAUSAGE

Steps:

• Preheat oven to 375 degrees. Place chicken breasts on a nonstick baking sheet. Drizzle with 1 tablespoon olive oil. Season evenly with salt, pepper and 2 teaspoons Cajun seasoning. Bake for 22 - 25 minutes or until cooked through to 165 degrees.
• Place cauliflower on a nonstick baking sheet (or line a baking sheet with nonstick aluminum foil or parchment paper). Drizzle with 1 tablespoon olive oil and season with salt, black pepper and 1 teaspoon Cajun seasoning. Toss so that seasonings are evenly distributed. Roast for 15 minutes alongside the chicken.
• Meanwhile, heat remaining 2 tablespoons oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 4 - 5 minutes. Add the celery and red bell pepper and continue cooking another 7 - 8 minutes or until very soft. Keep heat at medium.
• Add the garlic, paprika, remaining Cajun seasoning Andouille sausage and cook 2 minutes. Add tomatoes and shrimp and cook, stirring often until shrimp is cooked through and translucent.
• Cut the chicken into 1/2-inch pieces and toss with any juices on the baking pan. Add the chicken to the pan along with cauliflower and heat through. Adjust seasonings and add Tabasco sauce to taste.
• Add half the parsley. Transfer to a serving platter and garnish with remaining parsley.

KETO JAMBALAYA RECIPE

Steps:

• In a large frying pan, brown ground turkey.
• Add shrimp and cook on medium until opaque.
• Add sausage, zucchini and mushrooms.
• Cook until just tender (about five minutes).
• Add remaining ingredients, stir together and cook until heated through.
• Top with green onion and serve.

KETO JAMBALAYA

Steps:

• Melt the three tablespoons of butter in a large skillet or dutch oven. Cook the chicken and the sausage then remove from the pan and set aside.
• Put the celery, bell pepper, onion, garlic, salt, and black pepper to the pan and cook for about 3-5 minutes or until tender.
• Add in the chicken bone broth, fire-roasted tomatoes, Creole seasoning, thyme, cayenne pepper, bay leaf, and jalapeño if using.
• Return the chicken and sausage to the pan and simmer about 10 minutes. Then add in the riced cauliflower and shrimp, and cook until the shrimp is cooked and pink, about 5-10 more minutes. Simmer to combine flavors another 5-10 minutes.
• If needed, add more salt and pepper to taste. Serve!

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 JAMBALAYA RECIPE

Steps:

• Heat the oil in a large pot or dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-7 minutes, until the vegetables are soft.
• Add the sausage and saute for another 4-5 minutes, until browned.
• Add the minced garlic. Cook for 1 minute.
• Add the remaining ingredients (except for shrimp and cauliflower) and mix well. Bring close to a boil, then lower the heat and simmer uncovered for 10 minutes.
• Next, add the cauliflower and shrimp and cook until shrimp is cooked through, and liquid is reduced about 5-7 more minutes. Remove from heat and serve hot with sliced green onions and parsley.