LOW CARB KETO JAMBALAYA RECIPE
30-minute keto jambalaya with cauliflower rice is a healthy version of the classic, with just as much flavor. This low carb jambalaya recipe makes an easy one-pot keto meal.
Provided by Maya Krampf
Categories Main Course
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 449 kcal, Carbohydrate 14.9 g, Protein 33.5 g, Fat 27.9 g, SaturatedFat 7.8 g, Cholesterol 254 mg, Sodium 1666.7 mg, Fiber 5 g, Sugar 6.9 g, ServingSize 1 serving
LOW CARB JAMBALAYA
A jambalaya for the low-carb and paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!
Provided by Morgan Mallory
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 14.5 g, Cholesterol 166.6 mg, Fat 8.5 g, Fiber 3.7 g, Protein 31.8 g, SaturatedFat 2.7 g, Sodium 974.5 mg, Sugar 3.8 g
JAMBALAYA RECIPE
Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages.
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- In a large Dutch oven heat olive oil over medium heat.
- Add onions, celery, and bell peppers and season with salt and pepper.
- Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
- Stir in chicken and add sweet paprika and oregano.
- Cook for 5 minutes, or until chicken is browned on all sides.
- Stir in prepared sausage and tomato paste; cook for 1 minute.
- Add chicken broth, crushed tomatoes, rice and cajun seasoning.
- Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
- Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
- Remove from heat.
- Garnish with sliced green onions and dried parsley.
- Serve.
Nutrition Facts : Calories 371 kcal, Carbohydrate 35 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 518 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
LOW CARB JAMBALAYA WITH CHICKEN, SHRIMP AND SAUSAGE
Low Carb Jambalaya with Chicken, Shrimp and Sausage is a healthful and nutritious twist on the New Orleans classic that's made with cauliflower "rice."
Provided by By: Carol | From A Chef's Kitchen
Categories Chicken and Turkey
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1, Calories 439 kcal, Carbohydrate 7 g, Protein 29 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 135 mg, Sodium 941 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 21 g
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