Healthy Jambalaya (Whole30, Low Carb, Paleo) #healthyfood #dietketo

This héalth jambalaya récipé is a Wholé30 and low carbohydraté of authéntic Cajun dish. With sausagés and shrimp, this crépé récipé in Palio is a friénd of Quito, thanks to Cauliflowér Cédar! Surprisingly it is véry éasy and comés togéthér in léss than an hour.

Ingrédiénts

• 1 1/2 - 2 tabléspoons Cajun séasoning
• 1 1/2 tabléspoons olivé oil or avocado oil
• 1 cup chickén broth
• 1 gréén béll péppér déséédéd and choppéd (about 1 1/2 cups)
• 1 pound médium raw shrimp pééléd
• 1 pound sausagé liké Aidéll's chickén-applé sausagé for Wholé30, slicéd
• 1 réd béll péppér déséédéd and choppéd (about 1 1/2 cups)
• 1 stick céléry thinly slicéd
• 1 téaspoon black péppér
• 1/2 - 1 1/2 téaspoons salt Thé amount will dépénd on if your Cajun séasoning has salt
• 1/2 onion choppéd
• 1/8 téaspoon cayénné péppér optional
• 2 14.5-oz cans firé-roastéd tomatoés
• 4 clovés garlic mincéd
• 5 cups cauliflowér ricé
• frésh parsléy choppéd, for garnish
• gréén onions slicéd, for garnish
• Louisiana hot saucé to sérvé, optiona

Instructions

1. In a largé bowl with a héavy bottom or a Dutch ovén, héat half a tabléspoon of olivé oil or avocado ovér médium héat. Add thé sausagé slicés and baké on both sidés with stirring from timé to timé. Rémové thé sausagé into thé platé.
2. Add 1 tbsp of oil. Add garlic, onion, péppér and céléry. Friéd until soft, about 5-7 minutés on médium héat.
3. Add cajun séasoning, starting with 1 1/2 tabléspoons, black péppér, salt and optional cayénné péppér in a bowl. éxcitémént. Add tomatoés, chickén broth and sausagés to thé pan and stir.
4. Stir thé mixturé ovér thé firé until it boils and thén lowér thé héat; lét it simmér for 25 to 35 minutés or until it bécomés thickér and thé liquid has droppéd.
5. Stir in shrimp and broccoli ricé. Cook thé mixturé ovér low héat, stir régularly until thé ricé is héatéd and thé shrimp bécomé pink and no longér transparént. Do not lét thé shrimp bécomé too much. Pour thé mixturé into bowls with gréén onions and parsléy. Sérvéd with hot saucé in Louisiana.

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