BEST JAMBALAYA RECIPE – This jambalaya dish uses cauliflower rice instead of rice to make a one-pot keto supper! It’s loaded with juicy shrimp, Andouille sausage, and plenty of vegetables, and it’s ready in just 20 minutes.
BEST JAMBALAYA RECIPE
— 1 lb (ca. 454 g) shrimp shelled
— 2 cups cauliflower rice
— 1 lb (ca. 454 g) Andouille sausage
— 3 large bell peppers yellow, red, and green
— 1 tablespoon oil
— 1 1/2 large onions chopped
— 2 stalks celery chopped
— 3 cloves garlic minced
— 1 tablespoon Cajun seasoning
— 1 teaspoon salt
— 1/2 teaspoon pepper
— 1/3 cup + 1 tablespoon chicken broth
— 3/4 cup + 2 tablespoons diced tomatoes canned
Remove the shrimp tails and slice the sausage into bite-sized pieces.
In a nonstick skillet, heat the oil and cook the sausage until golden brown. Remove the sausage from the skillet and set it aside.
In the same skillet, sauté the onion for 2-3 minutes, or until aromatic. Cook until the bell peppers and celery are soft. Combine the garlic, cauliflower rice, salt, pepper, and Cajun seasonings in a large mixing bowl. Cook for a few minutes.
Simmer the diced tomatoes, chicken stock, and shrimp until the liquid has reduced, and the mixture has thickened. Simmer for another minute after adding the sausage.
Remove the jambalaya from the heat and season to taste with more salt and pepper. Serve right away.
STORING: Transfer the jambalaya to an airtight container and store it in the refrigerator for up to one week after it has cooled.
FREEZING: Place leftovers in a freezer-safe container and freeze for up to 6 months.
REHEATING: Either reheat it in the microwave for 30-40 seconds or on the stovetop.