RECIPE
Healthy Cajun Jambalaya Bowl KETO FRIENDLY
CHEF ZITA Instructions: 1 pound sausage like Aidell’s
1/2-1 1/2 teaspoons salt (use 1/2
chicken-apple sausage or Aidell’s
teaspoon if your Cajun seasoning
In a large heavy-bottomed pot or Dutch
Andouille – sliced
contains salt, up to 1 1/2
oven, heat ½ tablespoon olive or avocado oil
1 1/2 T olive oil or avocado oil
teaspoons if it doesn’t)
over medium heat. Add sliced sausage and cook until browned on both sides, stirring
4 cloves garlic – minced
1/8 teaspoon cayenne pepper –
occasionally. Transfer sausage to a plate.
optional
Add 1 tablespoon oil. Add garlic, onion, bell
1 red bell pepper – deseeded and chopped (about 1 1/2 cups)
pepper, and celery; sauté until softened, 1 14.5 ounce can fire-roasted
about 5-7 minutes over medium heat.
tomatoes
Add Cajun seasoning, starting with 1 ½
1 green bell pepper – deseeded
tablespoons, black pepper, salt, and optional
and chopped (about 1 1/2 cups)
1 cup chicken broth
cayenne pepper to pot; stir. Add tomatoes,
1 stick celery – thinly sliced
4 cups frozen cauliflower rice
chicken broth, and sausage to pot, and stir to mix.
1/2 of one onion – chopped
1 pound medium raw shrimp –
Bring mixture to a boil then reduce heat to
peeled
low; simmer for 25-35 minutes or until
1 1/2-2 T Cajun seasoning
thickened and liquid is reduced. green onions – sliced for garnish
1 teaspoon black pepper
Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated
fresh parsley – chopped for
through and shrimp turn pink and no longer
garnish
translucent. Don’t overcook the shrimp.
Louisiana Hot Sauce – to serve,
Ladle into bowls and top with sliced green
optional
onions and parsley. Serve with housemade sweet & hot glaze.
