Try this keto version of traditional jambalaya with cauliflower rice instead of rice, andouille sausage, and chicken thighs for a Louisiana-inspired dinner.
Ingredients
- ghee (clarified butter): 3 Tbsp
- green bell pepper: 1 cup (chopped)
- celery: 1 cup (chopped)
- onion: 1 cup (chopped)
- skinless, boneless chicken thighs: 1 pound (cut into 1-inch pieces)
- ounces andouille sausage, cut lengthwise and sliced crosswise into 1/4-inch slices: 14 piece
- Cajun seasoning: 2 Tbsp
- hot sauce: 1 tsp
- tomatoes with green Chilis (such as Rotel®), drained slightly: 1 can (10 ounce can, diced)
- unsalted chicken stock: 0.5 cup
- frozen riced cauliflower: 1 pack (16 ounce pack)
- frozen raw shrimp: 1 pound (peeled and deveined)
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
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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.
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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.
