Print

Jambalaya

  • Author: Mandy Pagano
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 mins
  • Yield: 12 servings
  • Category: Soup
  • Cuisine: Cajun, Louisiana-style

Description

3.7 NET carbs per serving


Ingredients

  • 1/2 c (4 fl oz) avocado oil
  • 2 oz green bell pepper, diced
  • 2 oz onion, diced
  • 2 oz celery, diced
  • 1 tsp konjac/ glucomannan powder
  • 3 cloves garlic, minced
  • 1 1/2 lb (24 oz) andouille sausage, sliced 1/4″ thick on the bias
  • 2 lb (32 oz) chicken breast, cubed
  • 3 c (24 fl oz) chicken broth
  • 2 tsp Cajun seasoning (look for one that includes file powder)
  • 3/4 oz fresh parsley, chopped
  • 1/2 tsp salt
  • fresh pepper, to taste
  • 1/2 lb (8 oz) medium shrimp, shelled, tail-off, and deveined
  • 24 oz riced cauliflower, cooked al dente

Instructions

  1. In a large stockpot, heat the oil over medium.
  2. Once the oil is hot, add the trinity vegetables and then sprinkle with the konjac/glucomannan powder.
  3. Cook over medium until the vegetables are tender and beginning to brown to your liking.
  4. Add the garlic and cook another 30 seconds, or until fragrant.
  5. Add the sausage to the pot and continue cooking, to slightly brown the sausage.
  6. Once the sausage begins browning, add the spices, broth, and chicken.
  7. Bring to a boil, then reduce heat to a simmer.
  8. Simmer with the lid off, for 2 hours.
  9. Ten minutes before the time is up, add shrimp to the pot. Once the shrimp is pink and cooked through, it’s done.
  10. Serve each portion over al dente caulirice. Alternatively, you may add the cooked caulirice to the pot right before serving and mix well.

Nutrition

  • Serving Size: 1/12 recipe
  • Calories: 383
  • Fat: 20.6 g
  • Carbohydrates: 5.7 g
  • Fiber: 1.96 g
  • Protein: 43.2 g