PERi-PERi Keto Jambalaya
Cooking time: 45 minutes
Serves: 4 servings
Ingredients
- Half a head of cauliflower (10 oz)
- 14 oz (0.9 lbs) Chicken breast, cut in 1 inch chunks
- 6 oz (half) Kielbasa sausage, slice
- 6 oz Peeled, raw shrimp
- 7 oz (1/2 lb) Grape tomatoes, halved
- 7 oz Red onion, diced
- 7 oz Celery, sliced
- 1 (5.3 oz) Green bell pepper, diced
- 1/3 Cup Nando's PERi-PERi sauce, flavor of your choice
- 1 Tablespoon tomato paste
- 1 Tablespoon ground cumin
- 1 Tablespoon Italian seasoning
- 1 Tablespoon smoked paprika
- Salt and Pepper
- 2 Tablespoons vegetable oil
- Sliced green onions
Cooking Instructions
1
For the cauliflower rice, Remove the leaves and trim the core of half a cauliflower. Break into florets and then pulse in a food processor until it resembles rice. Put into a cheesecloth or clean tea towel and squeeze out as much liquid as possible. Spread out on the tea towel to dry out even more while you cook your jambalaya.
2
In a large saucepan or Dutch oven, sauté your onion, celery and green pepper for 3 minutes over a medium heat with a tablespoon of vegetable oil.
3
Add the spices, chicken and sausage and brown over a medium high heat.
4
Add the tomatoes, tomato paste and PERi-PERi, and just enough water to cover everything. Put the lid on the pot and simmer on low for 30 minutes.
5
Remove the lid and stir through cauliflower rice and shrimp. Cook for 4-5 minutes until shrimp are pink.
6
Serve with green onion on top, enjoy!