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Recipe Category: Low-Carb
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Low-Carb Jambalaya Recipe
Ingredients
Makes 6 :Servings
Prep: 10 minutes
Cooking Time: 35 minutes
Serving size 1/6 of recipe
Calories 306 Protein 33 g Carbohydrates 16 g Fat 13 g Fiber 5 g Sugar 8 g Sodium 535 mg
- 3 tablespoons olive oil
- 11/2 tablespoons minced garlic
- 1 cup diced red onion
- 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
- 8 ounces smoked turkey sausage, cut into 1-inch half-moons
- 1 green bell pepper, seeded and diced
- 1 celery stalk, diced
- 1 cup Roma tomatoes, diced
- 1 (10-ounce) can no-salt-added tomato sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 pound jumbo shrimp, peeled and deveined
- 2 cups low-sodium chicken broth
- 3 tablespoons tomato paste
- 2 bay leaves
- 3 cups Basic AF Cauliflower Rice or raw cauliflower rice or shirataki rice
- sea salt and black pepper to taste
- garnish: thinly sliced green onions
Method
- To a large nonstick skillet over medium-high heat, add the olive oil, garlic, and red onion
- Cook for 2 to 3 minutes, until the onions are brown and translucent, being careful not to let the garlic burn
- Add the chicken breast and turkey sausage and cook until the outside of the chicken is no longer pink, 6 to 8 minutes
- Add the bell pepper, celery, and tomatoes
- Stir it up and cook for 2 minutes, then add the tomato sauce, oregano, thyme, paprika, and cayenne
- Stir and cook until fragrant, 5 to 7 minutes
- Add the shrimp and cook, stirring continuously, for 3 minutes
- Pour in the broth and tomato paste, and add the bay leaves
- Add a few pinches of salt and black pepper to taste and stir it up
- Bring to a simmer, then reduce the heat, cover, and cook for 15 to 20 minutes to allow the flavors to meld
- Uncover, and fold in the cauliflower rice
- Remove the skillet from the heat and remove and discard the bay leaves
- Allow the jambalaya to cool and thicken slightly
- Season to taste with salt and pepper and garnish with green onions

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