We love that our jambalaya is made with lots of fresh veggies, protein and healthy fats. Every bite of this is nourishing and satisfying, dig in and enjoy!
Prep Time: 10 minutes
Cooking Time: 45 minutes
1 tablespoon ghee or butter
1 medium yellow onion, peeled & diced
1 medium red bell pepper, seeded & chopped
3 garlic cloves, peeled & minced
2 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon dried red chili flakes
8 ounces of boneless & skinless chicken thighs, diced
8 ounces hot Italian sausage, sliced
6 cups riced cauliflower
1 28-ounce can of petite diced tomatoes
1 cup chicken stock
2 tablespoons avocado oil
1 whole scallion, minced
¼ cup fresh parsley, minced
Heat ghee or butter in a large skillet set to medium-low heat.
Add onion, red bell pepper and garlic to the skillet and season with sea salt, black pepper, dried oregano, chili powder and dried red pepper flakes.
Sauté until the veggies are soft, about 5 minutes.
Add in diced chicken and sliced sausage and sauté until the meat is cooked through, about 10 minutes.
Add in cauliflower rice and sauté with the veggies and meat until soft, about 5 minutes.
Add in canned petite tomatoes and chicken stock and reduce heat to a simmer for 20 minutes, or until the sauce has thickened and is bubbly.
Turn off the heat and stir in the shrimp, minced scallion, parsley and avocado oil and gently stir together.
Serve between 6, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 8