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poultry sausage and shrimp jambalaya with wild rice or cauliflower rice for keto dinner recipe
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Poultry Sausage & Shrimp Jambalaya

Super satisfying and a well-balanced meal. See notes for making this KETO  / PALEO with one simple change!
Keyword: healthy, jambalaya, keto
Servings: 6 people
Calories: 400kcal

Ingredients

  • 1.25 lbs Hot Poultry Sausage
  • .75 lbs shrimp, raw, peeled & deveined
  • 1 bell pepper, green, seeded diced
  • 1 jalepeno pepper, seeded and diced
  • 1/2 Spanish onion, large, diced
  • 2 cloves garlic, peeled and minced
  • 1 ribs celery, diced
  • 14.5 oz can diced tomatoes
  • 2.5 cups chicken stock
  • 2 cups wild rice, uncooked (OMIT IF KETO)**
  • 3 Tbl. vegetable oil, avocado-olive blend
  • 1 bay leaf, dried
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1/8 tsp cayenne or more if you like the heat
  • 1/4 tsp black pepper
  • 1/2 tsp cumin
  • 1 tsp oregano or thyme
  • 1/2 tsp annatto
  • 2 cups water
  • salt to taste
  • 1 head cauliflower (IF KETO)**

Instructions

  • Add half the oil to a large rimmed skillet over medium heat, and saute sausages until evenly browned and half-way cooked, about 10 minutes, turning every so often. Remove from skillet, and let cool, then slice into 1/4 inch thick medallions. 
  • Add remaining oil to skillet, and saute onion, bell pepper, jalepeno, and celery until they start to take on color, about 5-7 minutes. Add garlic, saute another 2 minutes. 
  • Add diced tomatoes, chicken stock, water, all spices and bay leaf. Bring to a boil. Return sliced poultry sausage to skilled. Season shrimp with salt and pepper, and add to skillet. Add uncooked wild rice. (IF KETO, SEE NOTES!**) Reduce heat to low and let simmer for 15-20 minutes until sausage and shrimp are fully cooked and rice is done. 
  • Turn off heat and let thicken, about 10 minutes. Remove bay leaf and Enjoy!

Notes

**FOR KETO** Break down one head of cauliflower and pulse in food processor until "riced". Heat large skillet to medium heat with additional 2 Tbl. of oil or butter, and add cauliflower rice. Saute until starts to golden, and remove from heat.
To SERVE: spoon finished jambalaya over cauliflower rice. Do not add directly to jambalaya pot or it will get soggy.