Recipe by: Jenn Jonkman of Hale Holistics
ABOUT THIS RECIPE
Perfect for company, this keto friendly jambalaya recipe won't be a secret for long! Featuring the "cajun holy trinity" of onions, celery and bell peppers, this jambalaya is a satisfying and flavourful meal sure to be a crowd pleaser.
It's also easy to adjust the spice level so everyone can enjoy. I use one jalapeno when making this for my family, but feel free to kick it up a notch!
Also, I know some eyebrows might be raised at the instant rice, but it's a such a small amount and the starch is absolutely necessary for that authentic flavour.
|Serving Size||1 cup|
|Nutrition Per Serving|
3-4 stalks of celery, coarsely chopped
2 yellow onions, coarsely chopped
1 green bell pepper, coarsely chopped
1 tbsp minced garlic
2 tbsp olive oil
1 jalapeno, finely diced (add more or less depending on taste)
2 tbsp cajun seasoning (store bought or homemade, using recipe below)
2 bay leaves
1-2 tbsp instant rice
4-6 cups of chicken stock
1 can (14oz) crushed tomatoes
1 cup pimento paste
6 chicken thighs, skin-on
1 Andouille or Chorizo sausage
16-20 count bag of thawed shrimp
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried leaf oregano
1 tbsp dried thyme
- Brown the chicken thighs and sausage in a pan with butter over high heat.
- Slice the sausage.
- Combine all of the jambalaya ingredients EXCEPT the shrimp in a slow cooker.
- Cook for 6 to 8 hours on low.
- Stir in the shrimp in the last half hour of cooking.
- Serve over riced cauliflower.
- Mix all spices together, then store in an air-tight jar.