Wednesday, June 7, 2017

Low Carb Chicken & Turkey Kielbasa Jambalaya



Low carb
Spicy
Easy

Does it get much better than that? Don't let the picture fool you, this tastes way better than it looks!!!!!  I just love when a new recipe turns out amazing and this is no exception.  I've been trying to find recipes lately I can make in bulk and that freeze well so I have easy access leftovers. Though it's June the weather has been a little interesting here and a bit more like Fall this week so this spicy Jambalaya has gone down an absolute treat! I was wanting to find a version of this that used cauliflower rice instead of regular rice and came across a couple of recipes online that I combined and then tweaked to add my own taste and preference to.

If you try this out please let me know what you think! I'd love your comments below!

Makes approximately 6-7 servings.

Ingredients


  • 3 tablespoons EVOO, divided
  • 2 ribs celery, chopped
  • 1 yellow onion, diced
  • 1 red, yellow and green bell pepper, seeded and diced
  • 2 jalapeno's, finely chopped with seeds (if you don't like things too spicy, remove seeds and/or cut back to 1 jalapeno)
  • 4 cloves garlic
  • 2 boneless, skinless chicken breasts
  • 1 turkey kielbasa (usually comes in about 10oz packages)
  • 3 cups low sodium chicken broth
  • 1 (14oz) can petite diced tomatoes
  • 1 (6oz) can tomato paste
  • 3 packages frozen riced cauliflower
  • 2 tablespoons cajun seasoning (more or less to your taste)
  • 1 tsp dried thyme
  • 1/4 tsp cayenne pepper 

Directions


Heat 2 tablespoons olive oil in a stock pot (or a very large/deep saute pan) over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining 1 tablespoon of olive oil, chicken and kielbasa, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

Add the chicken stock, tomatoes, tomato paste, cauliflower rice, Cajun seasoning, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 20 minutes stirring occasionally.

Taste and adjust seasonings as necessary. If it's too spicy, adding extra chicken broth helps tone down the heat if needed.

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