Wow, just wow. This takes me back to the time I spent in Louisiana. There is no replacement for authentic Cajun food, but this was damn close. You choose what protein you want to put in there, but if you want to do it right, you put the sausage, chicken thigh and shrimp in there. These flavors marry together so well. Get ready for this flavor bomb! Did I mention, 100% Keto friendly? Oh yeah, that it is!
- 1 tablespoon olive oil
- 10 ounces shrimp, peeled and deveined
- 3 teaspoons Cajun seasoning
- 12 ounces chicken thighs, cut and cubed
- 12 ounces Andouille sausage, sliced
- 2tsp minced garlic
- 1 sweet pepper (or more); I use yellow, cut into thin strips
- 1 sweet onion
- 7tbs heavy cream
- cauliflower rice
In a decent sized frying pan, add your olive oil, shrimp and 1tsp of the Cajun seasoning. Cook the shrimp until opaque. This should only take a few minutes. If you use frozen, it may take a little longer. Once cooked, remove and place to the side.
In the same pan, add your cut up chicken and sausage and 2tsp of the Cajun seasoning. Cook for 5-8 minutes or until the chicken isn’t pink anymore. Remove chicken and sausage on dish to the side.
Again, in the same pan, add your 2tsp minced garlic. Sauté for 30-45 seconds on medium/high heat. After that time is up, add in the peppers and onions and another tsp of the Cajun seasoning. Cook the peppers and onions until they are soft and tender.
Once your peppers and onions are tender, add in your 7tbs of cream. Keep the heat on medium/high, continually stirring, for about 2 to 3 minutes until the cream thickens. Once it thickens, reduce heat.
Throw in all of your meat and let simmer for 5-7 minutes. You will need to stir often and ensure all the chicken, sausage and shrimp are coated in the thickened sauce.
Once done, prepare your plate with a bed of cauliflower rice. Spoon out a generous helping of Jambalaya onto the rice and enjoy.