Bridget May's Keto Jambalaya

4 TBSP Butter
2 Bay Leaves
3/4 tsp Salt
1 lb Chicken Breast, chopped into bite-sized pieces
1 cup Chicken Broth
2 tsp Tabasco Sauce
2 cups Cauliflower, shredded into "rice"
1 Celery stalk, chopped
6 cloves Garlic, minced
1 Onion
8 oz Shrimp, raw
1 tsp Worcestershire Sauce
1/4 Yellow Bell Pepper, chopped
1/4 Green Bell Pepper
1/4 Orange Bell Pepper
8 oz Andouille Sausage, sliced into 1/4" slices
4 Green Onions, chopped
1/4 Red Bell Pepper, chopped
14.5 is can Diced Tomatoes
2.0 TBSP Bridget May''s Creole Seasoning

1. Slice sausage into 1/4" slices. Cut chicken into bite-sized pieces. Shell and devein shrimp. 2. In a bowl, coat chicken with 1 TBSP Creole seasoning. 3. Chop veggies, shred cauliflower, and set aside. 4. In a large pan, melt 2 TBSP butter on medium heat. Brown chicken. Add in sausage and brown. Add in the other 2 TBSP Butter. Add in onions, garlic, peppers, and celery and cook for 3 minutes. 5. Add in tomatoes, Tabasco, Worcestershire sauce, chicken broth, Bay leaves, and salt. Cover and simmer 15 minutes. 6. Add in shrimp and cauliflower. Cover and simmer 10 minutes. 7. Remove bay leaves. Ladle into bowls, garnish with sour cream and green onions. Serving Size: Makes 8 One-Cup Servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user BRIDGETMAYS.