Healthy Jambalaya with Sausage & Shrimp #diet #healthyrecipes #jambalaya #paleo #keto #easy

Healthy Jambalaya with Sausage & Shrimp  #diet #healthyrecipes #jambalaya #paleo #keto #easy

This solid jambalaya formula is a Whole30 and low carb variant of a bona fide Cajun dish. With hotdog and shrimp, this paleo Creole formula is even keto benevolent, on account of cauliflower rice! Shockingly simple, as well, and it meets up in somewhat less than 60 minutes.

Living in Memphis, we go [probably] way again and again. Single guy party? New Orleans. Babymoon journey? We should def head out of Nola. Long weekend trip? Book that lodging on Canal Street.

It's the engineering and the moistness (OK, so perhaps not the dampness) and the music and the nourishment, gracious goodness gracious the sustenance! Since really, is there anything superior to truly legitimate Cajun sustenance around each corner? All things considered, just maybe the way that you can pursue everything down with a lot of nearby lager and two or three fine beignets.

Or then again perhaps that you can make everything home with the exception of way more beneficial, Whole30 consistent, and low carb (even keto!). The mystery? A valid jambalaya formula with a fast substitution of cauliflower rice for white rice.

Healthy Jambalaya with Sausage & Shrimp  #diet #healthyrecipes #jambalaya #paleo #keto #easy

Also try our recipe : Paleo Crepes With Strawberries #diet #dietketo #paleo #whole30 #recipes

Ingredients :

  • 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced
  • 1 1/2 tablespoons olive oil or avocado oil
  • 4 cloves garlic minced
  • 1 red bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 green bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 stick celery thinly sliced
  • 1/2 onion chopped
  • 1 1/2 - 2 tablespoons Cajun seasoning
  • 1 teaspoon black pepper
  • 1/2 - 1 1/2 teaspoons salt The amount will depend on if your Cajun seasoning has salt
  • 1/8 teaspoon cayenne pepper optional
  • 2 14.5-oz cans fire-roasted tomatoes
  • 1 cup chicken broth
  • 5 cups cauliflower rice
  • 1 pound medium raw shrimp peeled
  • green onions sliced, for garnish
  • fresh parsley chopped, for garnish
  • Louisiana hot sauce to serve, optional

Instructions :

  1. In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove sausage to a plate.
  2. Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
  3. Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
  4. Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
  5. Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp. Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.
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