How To Make Keto Jambalaya _ One Pot Meal Recipe

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What's up guys ?

Welcome back .

If you're on your weight loss journey and you're trying a low carb diet , but you don't want to sacrifice flavor .

Then this one's for you today .

I'll be showing you how to make Keto jambalaya .

But before we do that , please take a quick second to subscribe to the channel .

Make sure to hit that bell to leave notifications as well .

Alright guys , meet me in the kitchen .

Let's make it happen .

This recipe comes together super quick .

Here's all the ingredients that you're gonna need .

Basically a one pot meal .

You can make it in less than 30 30 minutes and I'm gonna show you guys how to transform this boring cauliflower rice into something special .

This recipe is absolutely packed with flavor protein and tons of veggies .

As you can see here , we got some roasted chicken , we got some shrimp , we got some deli sausage and tons of vegetables .

So we're gonna go ahead and prep our vegetables .

Now I'm gonna prep a red and a green bell pepper mostly for presentation purposes .

I like the colors that both of these peppers bring to the table .

We're just gonna chop around these stems and the seeds and get rid of those .

Leave behind all the good stuff .

It's gonna cut that up into the bite size pieces .

No .

Right or wrong way to do this guys just make sure your knife is nice and sharp and you protect your fingers .

You do wanna make sure that all your veggies are about the same size that way they cook at the same rate .

You don't wanna have some peppers to be raw and some peppers to be mushy .

So if they're all the same size , they should cook at about the same time .

Wanna prep our celery as well .

We have the Cajun Trinity which is bell pepper onion and celery .

We're just gonna give that a nice rough chop also .

And then once we get our celery and our bell pepper done , it's time to go ahead and prep the onion .

We got one whole yellow onion .

There we go .

Got that looking good .

And now my friends , it's time to add a little spice to the party .

This is totally optional , but I do like to add a jalapeno to the mix .

Think of that as the Cajun Trinity plus one to the party .

I like to remove the seeds though because I'm kind of a punk .

I don't want it to be too hot and that's where a lot of the spice is .

So we're gonna go ahead and get rid of those and then dice up that jalapeno pepper again , the same size as the rest of our vegetables .

There we go .

If you like it super spicy .

You can leave the seeds in there or you can use two or three jalapenos totally up to you .

And now it's time to prep our meat .

We have our and Dey sausage for the pork patrol out there .

You can use chicken or turkey and dewey sausage .

You can find that at most grocery stores , they even have beef as well .

This right here is pork though because you guys know how I get down , but go ahead and chop those up in the bite size pieces and they're gonna shred up our chicken .

You can use some leftover chicken from the night before or you can use a rotisserie chicken totally up to .

You use whatever you got in the fridge .

This is one of those recipes where you can get rid of a lot of leftovers before they go bad .

So we have some leftover chicken .

We're gonna remove the skin and the bones and the cartilage leave behind all the delicious chicken meat .

Dark meat works great for this recipe because it doesn't dry out as quickly as chicken breast .

But if you have some chicken breasts , you can use that as well .

Just again , remove all the skin bone and cartilage , then we're gonna chop the chicken meat up into bite size pieces .

This is about two leg quarters worth of chicken , probably 2 to 3 cups in total .

As always guys , all the specific measurements and ingredients are provided for you in the description box below .

So don't forget to check that out .

And now my friends it's time to get to cook and we're gonna heat our skillet over medium heat , add a tablespoon or two of butter and some avocado oil for the high smoke point .

The butter is gonna bring the flavor and the avocado oil is gonna prevent the butter from burning .

Next , we're to add our and dewy sausage £1 in total and we're just looking to develop some color .

Now , the goal here is to brown the sausage and allow some of that fat and flavor to render from the sausage into the bottom of our skillet .

That's gonna help flavor the rest of the dish before we add in those veggies .

And once the sausage is nice and brown and it's some of that fat .

We're gonna take a slotted spoon and remove the sausage for a few minutes .

And at this point , it's time to go ahead and cook your Cajun Trinity plus their plus one , which is the jalapeno pepper .

We just want to sweat these veggies down until they get nice and tender , allow them to absorb all that delicious flavor at the bottom of the skillet .

We're gonna go in with some oregano here .

You can use fresh or dried , dried , works good for me .

We're also gonna use some ground thyme also .

Again , you can use fresh time if you want to .

It doesn't really matter .

And then I'm gonna hit this with a little bit of a hot A P season and this has a little cayenne , a little jalapeno powder .

We're gonna go in with some Cajun seasoning because we are making jambalaya here and now my friends , we have the reduced sodium version of the chicken base from better than boon .

This is gonna cut back on the sodium a little bit .

We're gonna add about a teaspoon or so of that .

Give that a mix to combine another quick reminder , guys that all the specific measurements and ingredients are provided for you in the description box below .

Once we've sweated those veggies down and they've gotten nice and tender .

We're gonna go in with one teaspoon of garlic paste and one heaping tablespoon of tomato paste .

You wanna get in there with your spatula mix to combine still working over medium , maybe even medium low heat at this point .

And once you have everything well combined , it's time to go in with our liquid products .

We got some diced tomatoes that we're gonna add here in just a second .

We're also gonna add just a splash of chicken broth to kind of deglaze the pan a little bit .

Here goes our can of diced tomatoes .

We're adding about three quarters of the can there .

And then here is our chicken broth again , just to deglaze the pan a bit .

Get all that fond up off the bottom of the skillet to make sure all that flavor is involved in our jambalaya .

There we go .

Put your spatula to work .

We're gonna increase the heat here to kind of reduce that a bit .

They're gonna go in with our chicken and our and Dewey sausage .

We wanna give that a mix to combine and then we're gonna add our frozen cauliflower that we cooked in the microwave first .

That way , it starts to get kind of tender .

If there's any excess water on the cauliflower , you do wanna drain that off with a paper towel because you don't want this to be too soupy .

So here we go with the cauliflower rice .

We're gonna add that to the party .

Give that a good mix .

And I'm telling you guys , this is gonna be the absolute best cauliflower rice you've ever had in your life .

Let me know what you guys think in the comments .

I'm excited to give you guys a few more keto or low carb options .

We can also do some other diet options as well .

I'm gonna hit this with a little smoked paprika to bring some smokiness to the party along with that and Dewey sausage and I'm gonna hit it with my all-purpose seasoning a little bit more .

You wanna season this to taste cauliflower rice by itself is pretty bland guys .

So when you add that much cauliflower to this , you're gonna wanna season it and adjust it to your preference .

So as always taste as you go and adjust to season it to your preference .

And now my friends , the shrimp is about to arrive to the party late .

We're gonna hit them with a little seasoning and then we're gonna add them to the top and allow them to steam .

Let the residual heat in the skillet , cook the shrimp through .

You don't wanna add them too early because then the could be overcooked and rubbery .

So you wanna add them right at the end , give them about 10 to 12 minutes and they'll be fully cooked .

Say it with me guys looking good .

You wanna stir that around and ensure that everything is fully cooked .

The shrimp is done at 100 and 45 degrees internal temperature .

You wanna make sure your veggies are nice and tender .

I like mine to have a little bit of a bite to them , but it's totally up to you .

We're gonna hit this with a little fresh chop parsley because why the hell not ?

And now it's time to plate this up .

Brace yourself for a trademark money shot a little bit more parsley for the pop of color .

And now my friends it's time to dig in .

I got a spoon today .

Gotta have a little bit of that shrimp .

Come on .

Now we're going for the perfect bite and that my friends is a spoon drop recipe .

Let me know what you think of the comments .

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And as always , thank you for your support .