Low Carb Jambalaya
This low carb version of a classic Jambalaya is so packed with flavor that you won't even miss the rice. It's easy to make and cooks in a single skillet, so clean up takes no time at all.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Combine the chicken and shrimp with the paprika, garlic, onion powder, cayenne, thyme, oregano, 1 tsp of the salt, and 1/4 tsp of pepper. Set aside.
Heat the oil in a large skillet over medium heat. Add the onions, green pepper, celery, remaining 1/2 tsp of salt, and 1/4 tsp of pepper. Cook, stirring frequently for about 10 minutes, or until the vegetables have softened.
Add the minced garlic, tomatoes, bay leaves, and Worcestershire sauce. Bring to a simmer, then stir in the shrimp, chicken and the sausage. Stir, continuing to cook until the meat has cooked through, about 5 minutes.
Stir in the cauliflower rice and the chicken stock concentrate. Cook for an additional 5 minutes, or until the cauliflower is done to your liking.
Serve garnished with chopped green onions and hot sauce to taste.
Calories: 254kcal | Carbohydrates: 6g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 149mg | Sodium: 1022mg | Potassium: 554mg | Fiber: 2g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 48.3mg | Calcium: 77mg | Iron: 2.1mg