Jambalaya, Keto Shrimp and Chorizo with Cauliflower Rice

Ingredients

• 3 ¼ cups cauliflower

½ yellow onion

• 1 lb pork chorizo
• 2 tbsp olive oil
• 1 ½ tbsp minced garlic
• 1 cup canned diced tomatoes
• 2 cups chicken broth
• 1 ½ tbsp smoked paprika
• ¾ tsp dried thyme
• ¾ tsp cumin

½ tsp cayenne

• 1 lb shrimp

Directions

1. Place cauliflower in a food processor and pulse until finely chopped, the texture of rice. (Alternatively, grate on the large holes of a box grater.) Set aside.

Peel and dice onion. Dice chorizo.

1. In a medium skillet, heat olive oil over medium heat. Add onion, garlic, and chorizo. Cook 5 to 6 minutes, until chorizo begins to brown.
2. Stir in diced tomatoes, chicken broth, smoked paprika, dried thyme, cumin and cayenne. Bring to a boil, then reduce heat to medium-low, cover and simmer 15 minutes.
3. Mix cauliflower into skillet and continue to simmer another 10 minutes, stirring occasionally, until cauliflower is tender.
4. Add shrimp and cook 5 minutes more, until shrimp are pink and opaque. Season with salt and pepper to taste.

Nutrition

Saturated fat Trans fat Sodium