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Low Carb Chicken + Sausage Jambalaya Recipe
Prep Time
60 minutes
Total Time
90 minutes
Yield
12
servings
Ingredients
- 14 oz Bryant’s Cajun Smoked Sausage
- 24 oz chicken thigh (cooked)
- 1 green pepper (chopped)
- 1 onion (chopped)
- 1 celery stalk
- 4 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tony Chachere’s Cajun seasoning
- 1 teaspoon crushed red pepper flakes
- 1 package Bird’s Eye Savory Herb cauliflower rice
Nutrition Info Per Serving
Serving Size
½ cup
Carbohydrates
4
g
Protein
16
g
Fat
36
g
Calories
399
You hunted for the number one low carb chicken + sausage jambalaya, and now you're here. Excellent! Consume just one plate of this low-carb recipe for chicken + sausage jambalaya, and you will be astounded how so much tasty flavor can be loaded into a single dish without destroying your metabolic health. Best of all, this low carb chicken + sausage jambalaya recipe is so simple to make, a beginner could make it. Ready to cook the best low carb chicken + sausage jambalaya you've eaten in your life? Read on!
Instructions
- Bake chicken thighs in oven at 350 °F until cooked (approximately 30 minutes) with seasoning of choice. [ For a quicker meal, use chicken parts from a precooked rotisserie chicken instead of cooking from scratch.]
- Brown sliced sausage in a nonstick skillet.
- Cook cauliflower rice in microwave oven according to package directions. If liquid remains after cooking, drain in colander.
- Cook chopped vegetables in skillet in butter over medium heat until soft but not brown.
- Add seasonings to veggies. For a milder flavor, cut seasoning quantities in half.
- Combine cooked veggies, sausage, chicken and cauliflower rice.
- Serve immediately or refrigerate and reheat prior to serving.
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