Keto Jambalaya

Prep:     10 mins
Cook:    4-5 hrs 15 mins
Serves: 6


1 lb boneless, skinless chicken thighs cut into pieces
1 lb Andouille sausage, cut into 1-inch rounds
1 bell pepper, diced
2 celery stalks, sliced
1 small onion, diced
15 oz diced tomatoes
¾ cup chicken bone broth
3 garlic cloves, peeled and diced
2 bay leaves
1 t salt
1 t garlic powder
1 t paprika
1 t oregano
1 t thyme
½ t pepper
½ t cayenne
½ t onion powder
½ lb shrimp
1½–2 cups cauliflower, riced (raw)

Optional: Top with chopped cilantro or parsley.

Add all the ingredients, except the shrimp and riced cauliflower, to a 6-quart slow cooker. Stir to mix well.

Cook on LOW for 4–5 hours.

Stir in the shrimp and cauliflower rice, and cook for an additional 15 minutes or until the shrimp are no longer pink.

Remove the bay leaves before serving, and top with cilantro or parsley.