Keto Jambalaya

Ingredients

• 1 tbsp olive oil
• 200g (7oz) turkey sausage, sliced 0.5cm / 1/5" thick
• 300g (10oz) chicken thigh, skinless boneless, cut into 2.5cm / 1" pieces
• 12 prawns/shrimp, raw, large (peeled, with or without tails)
• 4 garlic cloves, minced
• 1 onion, large, cut into 1.5 cm / 0.5" pieces
• 2 celery ribs, cut into 1.5 cm / 0.5" pieces
• 2 green bell peppers, medium, cut into 1.5 cm / 0.5" pieces
• 1.5 cups cauliflower rice
• 2.5 cups (625ml) low-sodium chicken broth
• 200g (6.5oz) crushed canned tomatoes
• 2 tbsp tomato paste
• 1 cup green onions, sliced, plus more for serving

Creole Seasoning Mix:

• 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
• 4 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne powder (adjust spice to taste)
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Preheat oven to 180C/350F.
2. Heat olive oil in a large skillet or dutch oven over medium high heat. Add turkey sausage and cook until browned, then remove to a bowl.
3. Add chicken to the pan and cook until golden, then transfer to the bowl with the sausage.
4. Sear prawns in the pan for 1.5 minutes on each side and set aside.
5. Add the garlic, onion, celery, and bell peppers to the pan. Cook until slightly softened.
6. Stir in the cauliflower rice, then add the chicken broth, tomato paste, crushed tomatoes, thyme, and seasoning mix. Stir well.
7. Add back the chicken and sausage (including any juices). Stir to combine.
8. Cover and transfer to the oven. Bake for 20 minutes.
9. Stir in prawns and green onions, cover, and return to the oven for an additional 3 minutes.
10. Remove from oven, fluff gently with a fork, and serve hot, garnished with more green onions.