Low Carb Keto Jambalaya Food

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:

• 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!

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

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 CROCK POT JAMBALAYA

Steps:

• Add all ingredients, except shrimp, and stir well.
• Cook on low for 6-8 hours (or on high for 3-4 hours).
• If shrimp is uncooked, add to crock pot for last hour (low) or last 1/2 hour (high).
• If shrimp is cooked, add to crock pot for last 15 mins of cooking time.