Jambalaya

Servings: 3
Calories: 362.3kcal/1515.7kJ (per serving)
Fat: 25.8g (per serving)
Carbs: 13.0g (per serving)
Protein: 22.1g (per serving)

About

This Jambalaya recipe sticks as close to the traditional style stew as possible without breaking any Keto rules. Some of the classic ingredients have been replaced with Ketogenic vegetables. Instead of being served over white rice, cauliflower rice takes its place! This is marvelous comfort food, so cook up a large pot of this Jambalaya when you’re in need of a hearty meal.

Ingredients

3 ounce tilapia
6 large crustaceans shrimp mixed species raw
3 ounce chicken sausage
4 ½ ounce green bell pepper
1 ½ ounce green beans (string beans), raw
¼ cup olive oil
1 teaspoon salt
2 teaspoon black pepper
3 teaspoon onion powder
1 teaspoon garlic powder
½ tablespoon paprika
2 teaspoon oregano, ground
½ teaspoon thyme, dried
½ teaspoon red pepper (cayenne), ground
3 cup chicken broth
1 ½ cup, cut pieces cauliflower rice
3 tablespoon, chopped green onions

Instructions

Prepare the tilapia, chicken sausage, and shrimp by chopping them into medium sized pieces.
Chop the bell pepper and green beans. Combine these two ingredients with the olive oil in a large stew pot. Cover with a lid, and cook on medium-high heat for about 6 minutes or until the vegetables are soft and tender.
Stir the protein into the pot. Also stir in the salt, pepper, onion powder, garlic powder, paprika, oregano, thyme, and cayenne. Cook with the lid on for about 5 more minutes.
Pour in the chicken broth. Bring the pot to a strong simmer. Then, let the ingredients simmer on low, with the lid on, for about 30 minutes.
After simmering, stir in the cauliflower rice. Cook the pot with the lid off for about 10 minutes – until the rice is cooked through and the jambalaya has reduced to a thick stew.
Serve your bowls of jambalaya with chopped green onion!