One of my favorite cuisines, if not my favorite, is Cajun! I was first introduced to it as a child when my mom made the best gumbo ever! That was all I had ever tried until I moved to the gulf coast at the age of 29. Soon after we moved to Pensacola, Florida we were introduced to authentic Cajun food, and I honestly thought I had found the food of my long, lost forefathers!
I found this recipe on centercutcook.com, where there were a ton of delicious looking recipes. Most Cajun dishes begin with The Holy Trinity which consists of onion, celery and bell pepper. For carbohydrate’s sake, the onions were not used in this recipe. However, add a small amount of chopped onions if you prefer and recalculate the macros.
I have tried many wonderful keto dishes, but this is by far my favorite! Served over riced cauliflower, you will never know you are eating for health. This recipe is just the beginning of my keto Cajun journey; I have all sorts of ideas running through my head.
Keto Cajun Chicken
Ingredients
- 1 lb. boneless, skinless chicken breasts sliced thin and cut into strips
- 2 tbsp. Cajun seasoning or to taste
- 2 tbsp. butter
- 1 med. red bell pepper diced
- 1 med. green bell pepper diced
- 1/2 c. diced celery
- 2 cloves garlic minced
- 1 tsp. smoked paprika
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 3/4 c. chicken bone broth
- 1/3 c. heavy cream
- 2 tbsp. tomato paste
- 8 oz. Monterey Jack cheese shredded
- 2 tbsp. chopped fresh parsley
Instructions
- Sprinkle sliced chicken with Cajun seasoning, set aside.
- Melt butter in a large skillet, over medium-high heat.
- Add chicken, stirring occasionally, saute until cooked through. Remove from pan and set aside.
- Add bell pepper and celery and cook until tender.
- Add garlic and cook until fragrant.
- Stir in paprika, salt, and pepper.
- Add chicken broth, cream and tomato sauce and whisk.
- Bring to a boil then reduce heat to a simmer. Simmer for several minutes until the mixture has thickened slightly.
- Stir in cheese, stirring until melted.
- Add chicken to sauce and stir to coat.
- Serve over riced cauliflower, if desired. Sprinkle each serving with chopped parsley.