Keto Jambalaya
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1 lb of boneless, skinless chicken breasts or thighs (pound the breast to a uniform size) 12 oz andouille sausage 8 oz shrimp, peeled and deveined 1-2 tbsp your favorite creole seasoning (I admit I enjoy Emeril's) 4 cups cauliflower rice 2-3 tbsp oil ½ cup finely chopped yellow onion ½ cup finely chopped celery ½ cup finely chopped bell pepper 1 tbsp tomato paste 2 cloves garlic, minced ¼ cup dry white wine or vermouth ½ - 1 cup chicken broth File powder (optional, see note) Top with 2 green onions, thinly sliced 2 tbsp chopped parsley A squeeze of fresh lemon juice Your favorite hot sauce Directions: Preheat your oven to 400. Put the cauliflower rice on a rimmed baking sheet lined with parchment, drizzle with olive oil, sprinkle with some of the creole seasoning, and use your hands to mix it all together. Spread it out a bit, then roast until soft and lightly brown. Starting with frozen rice, this takes about 20-25 minutes. Meanwhile, heat a pan large enough to hold everything over medium heat. Slice the sausages in half lengthwise, then slice into half-moons. Sauté in the preheated pan until crispy and the fat has rendered. Using a slotted spoon, remove the sausages to a plate, leaving the fat behind. Sprinkle the chicken with more of the seasoning. Add some olive oil to the pan if your sausages were sad and fatless. Add the chicken and cook until GBD and cooked through. Remove from the pan, leaving any drippings behind. Chop up the chicken after it’s cooled for at least 5 minutes. Add more oil to the pan, and then add the chopped vegetables. Season with salt and pepper, and saute until very soft and beginning to brown a bit. Make a well at the center of the pan, and add the tomato paste. Stir the paste until it darkens. Add the garlic and stir until fragrant. Add the wine to the pan and let it boil, scraping up the browned bits. Let it cook until almost evaporated, then add a half a cup of broth, scraping up any remaining fond. Stir in the shrimp and cover the pan for a few minutes, until the shrimp turn pink. Add the sausage, chicken, and cauliflower rice to the pan, stirring to combine. Taste for seasoning, adding more if necessary. Top with thinly sliced green onions, chopped parsley, a squeeze of fresh lemon juice, and as much hot sauce as your mouth can handle. Serves 4. Each serving has 339 calories/13.7 g fat/36.7 g protein/13.7 g carbs/4.14 g fiber/9.53 g net carbs Note: I like my jambalaya fairly dry and not terribly spicy hot. However, if you like yours saucy and fiery, add some more chicken broth and cayenne pepper, and sprinkle on some file powder to thicken it up and flavor it even more. [link] [comments] |
from Eating Keto Style! | Low-Carb Recipes for the Keto Diet https://ift.tt/2PylK89
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