Chicken & Shrimp Cauli-Jambalaya, this amazingly flavorful keto jambalaya is a great meal idea that is easy to make with only 9 grams of net carbs per serving
Jambalaya is a classic Louisiana dish that is essentially meats, vegetables, and rice cooked together to make a delicious one-pot hearty meal.
2. 1 lb. raw, peeled and deveined shrimp (any size)
1. 1 lb. boneless, skinless chicken breasts, cubed
3. 1½ tbsp Cajun seasoning mix
4. 2 tbsp olive oil
5. 4 cups riced cauliflower
7. 1 cup diced tomatoes
6. ¾ cup diced celery
8. 1 cup low sodium chicken stock
9. ¼ cup thinly sliced scallions
Toss the chicken and shrimp in the Cajun seasoning.
Heat the olive oil in a 13 to 14-inch skillet, and stir-fry the chicken and shrimp over high heat for about 2 minutes
Take the chicken and shrimp out of the skillet and set them aside.
In the same skillet, cook the celery and tomatoes over high heat for about one minute.
Add cauliflower and chicken stock and bring to a boil.
Distribute the shrimp and chicken over the cauliflower and cook over high heat
Cook until the chicken stock has evaporated for about 6 to 8 minutes until the cauliflower is tender.
Sprinkle with scallions, and divide into 4 equally-sized portions
Chicken & Shrimp Cauli-Jambalaya, a ketofied version of a New Orleans classic. This version of jambalaya has chicken, shrimp andouille sausage, and cauliflower!
To make your own Cajun spice mix, combine equal parts of onion powder, garlic powder, dried oregano, dried basil, ground black pepper, cayenne pepper, and salt.