Chicken and Sausage Jambalaya Recipe
Macros per serving:
• 415 Calories
• 25g of Fat
• 31g of Protein
• 10.5g of Net Carbs
Servings Prep Time
4 30minutes
Cook Time
Servings Prep Time
4 30minutes
Cook Time
  • 8 ounces boneless chicken thighs chopped
  • 3 tablespoons olive oil divided
  • 2 tablespoons Cajun seasoning blend
  • 1 small yellow onion chopped
  • 1 medium stalk of celery sliced
  • 1 medium red pepper chopped
  • 4 3-ounce Andouille sausage links halved and sliced
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 1 cup diced tomatoes
  • 2 cups cauliflower pulsed into rice-like grains
  • 1 tablespoon Tobasco sauce
  • 1 tablespoon dried parsley
  • salt and pepper
  1. Preheat the oven to 375°F and line a baking sheet with foil.
  2. Toss the chicken with 1 tablespoon olive oil, salt, and pepper then place on the baking sheet and sprinkle with 1 tablespoon Cajun seasoning.
  3. Bake for 22 to 25 minutes until cooked through then set aside to cool.
  4. Heat the remaining 2 tablespoons of oil in a deep skillet over medium-high heat.
  5. Add the onion and cook for 3 to 4 minutes then stir in the celery and red pepper – sauté for 6 to 8 minutes until tender.
  6. Stir in the sliced sausage along with the garlic and paprika then cook for 2 minutes.
  7. Stir in the tomatoes and cauliflower rice and cook for 4 to 5 minutes until the rice is tender.
  8. Add the cooked chicken then stir in the remaining Cajun seasoning along with the Tabasco sauce and the dried parsley.
  9. Cook until just heated through then spoon into bowls to serve.