Keto Chicken and Sausage Jambalaya
This keto adaptation of classic jambalaya uses riced cauliflower in place of rice and is cooked with juicy sausages and tender chicken thighs.Perfect served on its own or with a slice of keto bread.
How to Make It
Step 1
Heat one tablespoon of olive oil in a large pan over a medium/high heat. Dice the sausages into one inch chunks and add to the pan frying until browned all over. Set aside.
Step 2
Heat another tablespoon of olive oil in the same pan. Dice the chicken thighs into two inch chunks, add to the pan and cook until brown all over. Set aside.
Step 3
Heat the remaining olive oil in the pan. Finely dice the celery and slice the green pepper into thin strips. Add all to the pan and saute until tender.
Step 4
Add the paprika, cayenne pepper, oregano, garlic powder and tomato puree to the pan. Stir well to combine.
Step 5
Add the stock to the pan and stir to combine.
Step 6
Return the chicken and sausage pieces to the pan. Season and simmer for 15-20 minutes until the sauce has reduced by half.
Step 7
Add the cauliflower rice to the pan and continue to simmer for a further 10 minutes until the stock has been absorbed completely.
Step 8
Scatter with chopped scallions to serve.
Ingredients
- Sausage, Pork, Fresh – 4 medium link – breakfast size
- Chicken Thighs Skinless Boneless by Sanderson Farms – 4 thigh
- Olive Oil – 3 tablespoon
- Chicken Broth, Bouillon Or Consomme, Homemade – 3 cup
- Cauliflower Rice – 2 cup, cut pieces
- Scallions – 2 medium – 4 1/8″ long
- Celery – 1 medium – stalk – 7 1/2″ to 8″ long
- Green Bell Pepper – ½ small
- Tomato Puree, No Salt Added – 1 tablespoon
- Gourmet Collection Smoked Paprika by Mccormick – 1 teaspoon
- Red Pepper (cayenne), Ground – 1 teaspoon
- Oregano, Dried – 1 teaspoon
- Garlic Powder – 1 teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon