Low Carb Jambalaya

Cooking is easy when you only need one pan to make a complete meal.

Low Carb Jambalaya Ingredients

• 1lb chicken (thin cut, boneless and skinless). Cut into 1 ” pieces
• 4 large sausage links, casing removed and divided into quarter size pieces (hot Italian works great and adds some heat)
• 1 large head cauliflower, “riced”
• 1 large green bell pepper, diced
• 1 jalapeño, finely chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 15-18 large shrimp, deveined
• 10 oz cherry tomatoes (about 40)
• 1 Tbsp olive oil
• Creole seasoning

Directions

1. Preheat oven to 425.
2. Line a baking sheet with foil. Place chicken and sausage on baking sheet.
3. Top with prepared vegetables (cauliflower, pepper, jalapeño, onion, garlic). Add a few shakes of Creole seasoning and bake for 10 minutes (veggies will be crisp).
4. While the first part of the jambalaya is cooking: Combine shrimp, cherry tomatoes, and olive oil with a few dashes of Creole seasoning in a bowl.
5. Add tomato/shrimp mix to the baking sheet and cook for an additional 15 minutes.
6. Mix and serve!

 

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