My Hubby Jon loves Jambalaya so I when I found keto rice, I knew I had to try and make it for him! All I can say is that it this is waaaaaaay better than the boxed stuff I used to make.
I’m sure you could substitute the keto rice for regular rice and it would be just as yummy!
- 1 Cup Chicken Broth
- 3/4 Cup Diced Tomatoes
- 2 Andouille Sausage Links (Sliced)
- 1 Chicken Breast (Diced)
- 6 Large Uncooked Shrimp (Diced)
- 1 Package Keto Rice
- 1/2 Cup Diced Bell Peppers
- 3/4 Cup Diced Onions
- 1/4 Cup Diced Celery
- 1/4 Stick Butter
- Canola Oil
- Chicken Bullion
- Creole Seasoning
These measurements are purely suggestions and I encourage you to add or take away ingredients to meet your preferences.
Step 1: Cook rice per instructions (I usually add a bit more cooking time) the night before and refrigerate.
Step 2: Blend 1 chicken broth and 1/2 cup diced tomatoes, add in remaining 1/4 cup after blending and refrigerate overnight.
Step 3: Sauté the onions, bell pepper and celery in the butter/oil until soft.
Step 4: Remove sautéed veggies and add sausage and cook until browned, add back in veggies and continue to sautee.
Step 5: Add chicken to sausage and veggie mixture, continue to sauté and combine flavors.
Step 6: Season with one teaspoon of pepper, and one tablespoon of creole seasoning and chicken bullion.
Step 7: Add pre-cooked rice to the pan and sauté.
Step 8: Add in chicken broth/tomato mixture and stir to combine.
Step 9: During last 5 minutes of cooking add shrimp and stir to combine.
Serve and enjoy!