Name: One-Pot Keto Jambalaya with Cauliflower Rice
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Ghee (clarified butter) - 3 tablespoons; Chopped green bell pepper - 1 cup; Chopped celery - 1 cup; Chopped onion - 1 cup; Skinless, boneless chicken thighs, cut into 1-inch pieces - 1 pound; Andouille sausage, cut lengthwise and sliced crosswise into 1/4-inch slices - 14 ounces; Cajun seasoning - 2 tablespoons; Hot sauce - 1 teaspoon; Diced tomatoes with green chiles (such as Rotel®), drained slightly - 1 (10 ounce) can; Unsalted chicken stock - ½ cup; Frozen riced cauliflower - 1 (16 ounce) package; Frozen raw shrimp, peeled and deveined - 1 pound; Freshly ground black pepper to taste - 1 pound

Ingredients for - One-Pot Keto Jambalaya with Cauliflower Rice

1. Ghee (clarified butter) 3 tablespoons

2. Chopped green bell pepper 1 cup

3. Chopped celery 1 cup

4. Chopped onion 1 cup

5. Skinless, boneless chicken thighs, cut into 1-inch pieces 1 pound

6. Andouille sausage, cut lengthwise and sliced crosswise into 1/4-inch slices 14 ounces

7. Cajun seasoning 2 tablespoons

8. Hot sauce 1 teaspoon

9. Diced tomatoes with green chiles (such as Rotel®), drained slightly 1 (10 ounce) can

10. Unsalted chicken stock ½ cup

11. Frozen riced cauliflower 1 (16 ounce) package

12. Frozen raw shrimp, peeled and deveined 1 pound

13. Freshly ground black pepper to taste 1 pound

How to cook deliciously - One-Pot Keto Jambalaya with Cauliflower Rice

1 . Stage

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.

2 . Stage

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.