Low Carb Shrimp Jambalaya

It’s Fat Tuesday, this Jambalaya will leave without guilt. Just keep on rolling with this healthy twist on a great classic.

Makes 4 Servings

Carbs 16.2g Protein 15.2g

1 tbsp butter

1 medium onion chopped

2 celery stalks chopped

1 yellow pepper chopped

1 tbsp tomato paste

3 cloves garlic pealed and chopped

2 Italian sausages cooked and sliced

1 cup tomato sauce

1 tbsp chicken soup base

1 tbsp chipotle hot sauce

1 tsp thyme 

2 bay leaves

2 cups cauliflower rice 

16 shrimp peeled and deveined

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Directions

Melt butter in large sauté pan add chopped vegetables and sauté until onions are soft. Add sausage and let the slices brown slightly.  Add remaining ingredients, reserving the cauliflower rice and shrimp.  Mix ingredients entirely and simmer for five minutes.  Stir in Cauliflower one cup at a time. Simmer an additional 5 minutes.  Add shrimp to pan cook until shrimp is pink.  Serve and enjoy. 

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