Recipe: Deej’s Keto Jambalaya

Ingredients

  • 3 tablespoons and 2-1/4 butter
  • 1/2 cup and 1 teaspoon chopped onion
  • 2/3 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 1/4 cups chicken broth
  • 1-1/2 cups riced cauliflower
  • 2 jalapenos, deseeded and sliced
  • 2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon hot sauce (or to taste)
  • 2 bay leaves
  • 1-1/3 cups diced cooked chicken breast
  • 1-1/3 cups sliced cooked smoked beef sausage
  • 1-1/3 cups peeled cooked shrimp

Recipe Directions

  • Step 1

    Melt butter in a large saucepan over medium heat. Stir in onion, celery, jalapenos and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaves. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer about 20 minutes.

  • Step 2

    Stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

    Yields 8 servings

Tips & How-Tos

Deej's Keto Jambalaya ingredients

To Rice Cauliflower

Preheat the oven to 425ºF.

First, dismantle a head of cauliflower. Cut off the leaves and the hard center stalk, and cut the cauliflower into 1-2 inch florets. Give them a rinse.

Put the florets into a food processor. Depending on the size of your processor, you may need to do this in a couple of batches. Pulse it several times until it looks like evenly chopped bits about the size of rice grains. (In my blender, pulsing 3-4 times is all it takes.

Place the cauliflower rice onto a rimmed baking sheet, sprinkle with a few pinches of salt and pepper and a couple tablespoons of oil (I use avacodo oil). You can also add a clove or two of minced garlic.

Mix it all together with a fork and spread it evenly in the pan. Roast it for about 15-18 minutes, tossing it around 2-3 times with a spatula during cooking.


For the shrimp –

I use frozen deveined, tail-off large shrimp. I defrost by running under cold water. Shrimp dont take long to saute so I dont prepare them until right near the end of my jabalaya recipe.

Once shrimp defrosted, I sprinkle them with sea salt, black pepper and creole seasoning. Over medium-high heat, melt 1-2 tbsp of butter in skillet. Add in shrimp, add saute, turning frequently, until they turn pink, about 5-6 minutes. Remove from skillet and set aside.


For the chicken –

Place the chicken breast(s) in a saucepan large enough to hold the chicken pieces comfortably. Add enough cooking liquid (water or chicken stock) to cover the chicken. If desired, add any other ingredients for flavoring the liquid and chicken such as dried or fresh herbs. Bring the liquid to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F). For skinless, boneless chicken breasts: cook time is about 15 to 20 minutes.


For the sausage –

I get cooked smoked beef sausage..I use about 75% of it and cut it into about 1″ pieces as shown.

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