Description
A delicious and low-carb version of the classic jambalaya, perfect for those following a keto diet.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound chicken thighs, diced
- 1 tablespoon olive oil
- 1 cup bell peppers, diced (mix of red, green, and yellow)
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup cauliflower rice
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken thighs and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the diced bell peppers, onion, and garlic. Sauté until the vegetables are tender, about 3-4 minutes.
- Stir in the drained diced tomatoes, cauliflower rice, chicken broth, Cajun seasoning, dried thyme, and cooked chicken. Season with salt and pepper to taste.
- Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, until the cauliflower rice is tender and the flavors meld together.
- Add the shrimp to the skillet and cook for an additional 3-5 minutes, or until the shrimp are pink and cooked through.
- Remove from heat and garnish with sliced green onions before serving.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
- Substitute the shrimp with andouille sausage for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg