One-Pot Keto Jambalaya with Cauliflower Rice

This one-pot keto jambalaya uses cauliflower rice instead of regular rice, andouille sausage, and chicken thighs for a Louisiana-inspired dinner recipe.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 504 Calories

Ingredients

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 2 tablespoons Cajun seasoning
• freshly ground black pepper to taste
• 1 teaspoon hot sauce
• 3 tablespoons ghee (clarified butter)
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 (16 ounce) package frozen riced cauliflower
• 1 pound frozen raw shrimp, peeled and deveined
• 0.5 cup unsalted chicken stock
• 14 ounces andouille sausage, cut lengthwise and sliced crosswise into 1/4-inch s
• 1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®), drained slig

Recipe Instructions

Step 1

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 translucent, 3 to 4 minutes. Add chicken, sausage, Cajun seasoning, and hot sauce; cook and stir until well combined, 2 to 3 minutes. Add tomatoes and stock; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.

Step 2

Add riced cauliflower, breaking up any clumps while stirring. Add shrimp; increase heat to medium-high. Push shrimp below surface of hot tomato sauce; season with black pepper. Bring to a boil; cook, uncovered, until shrimp curls and turns pink in color, 6 to 8 minutes.