A delicious keto, low-carb twist on jambalaya with all of the flavors of this popular Louisiana culinary staple.
Cut the sausage into slices and half them. Put in a large pot on medium heat and brown them, stirring occasionally.
While those brown, cut onion, bell pepper, celery, and garlic and add to browned meat with butter. Stir occasionally.
Prepare cauliflower according to direction on steamer bag.
When the veggies are clear and soft, add in the cauliflower, and chicken broth.
Turn heat up to med-high heat and cover for about 10 minutes or until cauliflower is cooked through. Be sure to check and stir occasionally to be sure it stays moist and cooking.
Add in seasoning, and chopped sun-dried tomato, then remove from heat and let stand a few minutes to cool before serving.
Serving Size 1 bowl
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.