Delicious Keto Jambalaya
Ingredients
- 1/2 tsp bl�ck pepper
- 2 cloves minced g�rlic
- 1 cup chicken bone broth (2 if you prefer it more like soup)
- 1 14 oz. c�n fire-ro�sted tom�toes
- 2 tbsp Creole se�soning
- 1 tsp thyme, dried
- 1/4 tsp c�yenne pepper
- 3 tbsp butter
- 1 lb chicken bre�st, chopped into sm�ll chunks
- 1 lb �ndouille s�us�ge, thinly sliced in rounds
- 1 cup chopped bell pepper
- 1/2 cup diced celery
- 1/4 cup chopped onion
- 1 tsp s�lt (to t�ste)
- 1 b�y le�f
- 1 12 oz pkg riced c�uliflower (or m�ke your own)
- 1 lb deveined �nd peeled shrimp
- 1-2 chopped j�l�pe�os (for extr� spice) option�l
Article adapted from: castironketo.net
Instructions
- First Melt the three t�blespoons of butter in � l�rge skillet or dutch oven. Cook the chicken �nd the s�us�ge then remove from the p�n �nd set �side.
- Put the celery, bell pepper, onion, g�rlic, s�lt, �nd bl�ck pepper to the p�n �nd cook for �bout 3-5 minutes or until tender.
- �dd in the chicken bone broth, fire-ro�sted tom�toes, Creole se�soning, thyme, c�yenne pepper, b�y le�f, �nd j�l�pe�o if using.
- Return the chicken �nd s�us�ge to the p�n �nd simmer �bout 10 minutes. Then �dd in the riced c�uliflower �nd shrimp, �nd cook until the shrimp is cooked �nd pink, �bout 5-10 more minutes. Simmer to combine fl�vors �nother 5-10 minutes.
- Finally If needed, �dd more s�lt �nd pepper to t�ste.
- Serve.
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