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Cauli Rice Jambalaya w/ Chicken & Shrimp

Cauli Rice Jambalaya w/ Chicken & Shrimp – FULL CAL

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Course: Main Meals
Keyword: Week 6
Cooking Method: Stovetop
Recipe Type: Batch Cook, Poultry, Quick Recipes
Servings: 2 servings
Calories: 562kcal


  • 1/2 cup yellow onion diced
  • 1 cup green bell pepper diced
  • 1 cup celery diced
  • 3 tbsp ghee
  • 2 cup canned petite diced tomatoes
  • 10 oz chicken thighs boneless, skinless, cut into 1/2” cubes
  • 12 medium shrimp peeled and deveined
  • 3 cups cauli rice
  • 1 cup low-sodium vegetable stock
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1 pinch cayenne pepper to taste, optional


  • HEAT the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and celery. Sauté for 3-5 minutes, until the vegetables are tender and lightly browned. Add the tomatoes and chicken to the pan along with all of the seasonings. Continue cooking for 5 minutes, stirring often.
  • STIR in the cauliflower rice, vegetable stock, and shrimp.
  • COVER, reduce heat to low, and simmer for about 5 minutes, until the cauliflower rice is tender and the shrimp are cooked through.


Calories: 562kcal | Carbohydrates: 30g | Protein: 41g | Fat: 33g | Fiber: 9g | Net Carbs: 21g