Keto - Jambalaya

Jambalaya Jumbalaya - doesn't matter how spell it!
Omit jalapenos and cayenne pepper and use regular salt instead of spicy salt blends.

2 lbs chicken thighs

1 lb spicy sausage or kielbasa sausage, cut on the diagonal

2 cloves minced garlic or garlic powder to taste

1 green bell pepper, chopped

½ medium onion, diced

2 cans diced tomatoes

1 can diced jalapeno (optional)

1 tablespoon Tony Chachere's Creole seasoning or Zatarains salt

1 tablespoon smoked paprika

¼ teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon thyme

¼ cup tomato powder (and reserved broth or water) OR 1 can tomato paste

1 ½ cup chicken broth

8 oz cleaned raw shrimp, thawed and drained (optional)

Serve with riced cauliflower

If chicken thighs are frozen, cook them in a pot with 2 cups of water on low until cooked.

Remove chicken thighs to cutting board and reserve cooking water for broth.

Add sausage to pan and heat on low to medium, stirring frequently until seared and oils start to come out

Dice cooked chicken and green pepper in between stirring the sausage

Add minced garlic to oil and brown

Add green pepper to oil and cook until slightly tender

Add diced onions, diced chicken, canned tomatoes and jalapenos to pot and stir well

Add seasonings, mix well, reduce heat to low and heat thoroughly

In the empty tomato can or cup, mix tomato powder with an equal amount of broth or water and mix into a tomato paste

Mix tomato paste into Jambalaya

Add chicken broth to Jambalaya and mix

Taste the Jambalaya and add additional tomato paste, salt, cayenne or other seasonings to taste

Pre-cook riced cauliflower to ensure it is cooked to the desired texture, then combine it with Jambalaya

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