Jerryโs Jambalaya
From Motherโs in New Orleans that I tweaked to make as keto friendly as possible.
Jambalaya
2 oz. Butter and or olive oil for cooking chicken and veggies
1 cup Onions, diced
3-12oz packages of cauliflower rice, steamed and excess water squeezed out
1-2 cups Chicken stock
3 Bay leaves, whole
8 oz. Smoked sausage, sliced
8 oz. Chicken, diced in large chunks
1 lb peeled shrimp (optional)
1/2 cup Celery, diced
1-1/2 tbs. Garlic, finely minced
1 tsp. Thyme, fresh, chopped
1 tsp. Basil, fresh, chopped
1 tsp. Oregano, fresh, chopped
1/4 tsp. Black pepper
1/4 tsp. Cayenne pepper (or to taste)
6 oz. Creole tomato sauce (see recipe) (I used all that I had)
In a heavy pot, cook sausage. Remove sausage, Sautรฉ chicken in the same pot and remove. Sautรฉ the onions with celery, garlic and seasonings (thyme, basil, oregano, black pepper, cayenne pepper) in remaining fat. I did use the butter to sautรฉ my veggies with as I really didnโt have any fat from the sausage. cook for five minutes. Add a 1/2 cup of chicken stock, cook two minutes, and add sausage and chicken, pre-cooked and drained riced cauliflower, creole tomato sauce to the consistency that you would like, and 3 bay leaves. If using shrimp now would be the time to add it. Simmer for 30 minutes or less or until shrimp is done. You do not want this too dry. I really enjoyed the flavor of the tomato sauce so used all of mine and less of the chicken stock. You can add remainder of stock if this is too thick for your liking. Salt and pepper to taste. Serves six or more.
Creole Tomato Sauce (Make first)
The following recipe is a basic tomato sauce that is difficult to make in small quantities. You can make the whole amount and freeze the remainder for other uses, such as on pasta dishes.
3 lbs. Ripe creole tomatoes(I used regular, 6-7 large tomatoes)
1/4 cup Olive oil
3/4 cup Yellow onion diced
6 Medium cloves garlic, diced
1 tsp. Thyme, fresh
1 tsp. Oregano, fresh
2 tsp. White or black pepper
1/4 cup Red wine vinegar
1 tsp. Swerve or monk fruit
Boil whole tomatoes for one minute, then remove skins, (easier to do if dropped in ice water after boiling) cut in half, remove seeds and dice โ should have about seven cups.(I had less) Heat olive oil in medium saucepan, add onion and cook for two minutes. Add garlic, thyme, oregano, basil and white or black pepper. Sautรฉ onions until clear. Add diced tomatoes, bring mixture to a boil, add red wine vinegar and swerve, reduce heat and simmer for 45 minutes to 1 hour, or until tomatoes begin to break up. Salt and pepper to taste and purรฉe in a blender or food processor.
I know this seems lengthy but it was very flavorful and delicious. I will definitely make it again. Loved the addition of shrimp. You will need to make the Creole tomato sauce first. As far as Keto goes, you will be getting some carbs from the tomato sauce, but I donโt think it was terrible as this made us around 8 servings. Sorry, but I do not know the nutritional value of the recipe. If you follow Keto you should be able to ballpark it.