Keto Jambalaya with Cauliflower Rice

Ingredients

• 400 g boneless chicken thighs, diced
• 250 g raw peeled shrimp
• 450 g cauliflower, riced
• 1 green pepper, diced
• 1 small onion, diced
• 2 celery sticks, diced
• 200 g chopped tomatoes (canned)
• 3 cloves garlic
• 1½ tbsp olive oil (cooking fat)
• 2 tsp Cajun seasoning, 1 tsp smoked paprika, ½ tsp dried thyme, 1 bay leaf, salt; spring onion to finish

Method

1. Brown the chicken in the oil with half the Cajun seasoning. Remove.
2. Soften the onion, pepper and celery (the "holy trinity") for 5 minutes, then add the garlic and the rest of the spices.
3. Add the tomatoes and the chicken and simmer 8 minutes.
4. Stir in the cauliflower rice and shrimp. Cook 5–6 minutes until the shrimp turn pink and the cauliflower is tender but not mushy.
5. Remove the bay leaf, taste for salt and finish with spring onion.

Nutrition per serving

Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 42% of a 20 g net-carb day.

Fitting it to your macros

Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.