Cajun Jambalaya
Cajun Jambalaya
Cajun Jambalaya
Cajun Jambalaya
Cajun Jambalaya
Heat Level Two Keto Friendly

Cajun Jambalaya

$38.94
Cajun Jambalaya

Cajun Jambalaya

$38.94
Description

With inspiration drawn from the Bayou, we present this Keto-friendly Jambalaya. Using the “holy trinity” of Creole cooking (onions, celery, and green bell peppers) and plenty of spices, this dish packs a punch (3 out of 5 on the spice scale, mild for a typical Cajun meal).

This meal includes:

  • Jambalaya with Blackened Chicken (28 ounces)a combination of andouille sausage, shrimp, blackened chicken, herbs and spices stewed in a Creole flavored broth.
  • Cajun Alfredo Spaghetti Squash (17 ounces)Spaghetti Squash “pasta” with Cajun alfredo sauce, topped with Cheddar and Monterey cheese.
  • Brussels Sprouts (12.5 ounces)Brussels sprouts tossed in zesty spices. Served with a Cajun remoulade dipping sauce.

Serves: 4

Net Weight: 57.5 oz.

Nutrition

Ingredients

JAMBALYA with BLACKENED CHICKEN

Chicken breast, cajun seasoning (dehydrated garlic, spices, salt, paprika, dehydrated onion, red pepper), andouille sausage (pork, water, black pepper, spices, paprika, flavoring, turmeric, sea salt, salt, sugar, dextrose, celery powder, cherry powder), shrimp, canola/olive oil blend, yellow onion, poblano chili, celery, garlic, white cooking wine, cajun seasoning (dehydrated garlic, spices, salt, paprika, dehydrated onion, red pepper), parsley, rosemary, lemon pepper (sea salt, garlic, lemon peel, onion, citric acid), whole tomatoes (vine-ripened fresh plum tomatoes, tomato juice, fresh basil leaf, salt and naturally derived citric acid), chicken stock (chicken broth, yeast extract, salt, sugar, chicken fat, onion powder, natural flavors, xanthan gum), worcestershire sauce (distilled vinegar, molasses, water, corn syrup, salt, caramel color, sugar, spices, anchovy puree, natural flavors, soy tamarind extract), hot sauce (distilled vinegar, red pepper and salt), canola/olive oil blend.

Major allergens: soy. Not made in an allergen free facility.

 

ALFREDO SPAGHETTI SQUASH

Spaghetti squash, butter (milk), lemon juice, chipotle pepper in adobo sauce (water, tomato paste, dried chipotle peppers, distilled vinegar, corn oil, iodized salt contains potassium iodate, corn starch, onion powder, garlic powder, spices), cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto, potato starch, powdered cellulose, natamycin), mild cheddar & monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes, annatto, potato starch, corn starch, powdered cellulose) yellow onion, poblano chili, red bell pepper, garlic, flour, heavy cream (milk), cajun seasoning (dehydrated garlic, spices, salt, paprika, dehydrated onion, red pepper) canola/olive oil blend.

Major allergens: milk. Not made in an allergen free facility.

BRUSSELS AND CAJUN REMOULADE

Brussels sprouts, lemon pepper (sea salt, garlic, lemon peel, onion, citric acid), canola/olive oil blend, spices. Remoulade sauce (mayonnaise [sunflower oil, egg yolks, water, organic lemon juice, distilled vinegar, salt, fair trade organic cane sugar, mustard flour, black pepper, citric acid], cajun seasoning (dehydrated garlic, spices, salt, paprika, dehydrated onion, red pepper), capers (in water, salt and wine vinegar), garlic, dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, fruit pectin, sugar, spices), tabasco sauce (tabasco pepper, vinegar, water, salt, sodium bisulfite, turmeric), dill, lemon, spices.

Major allergens: egg. Not made in an allergen free facility.

Heating Instructions

From Frozen (45 minutes total):

  1. Preheat conventional oven to 425 degrees.
  2. Remove paper lids from the pans.
  3. Remove sauce ramekin from Brussels sprouts, then replace foil. Foil remains on pans while heating.
  4. Use a baking sheet to support pans. Place baking sheet on the middle rack of oven while heating.

Cook times:

  • Jambalaya + Blackened Chicken: 45 minutes total.
  • Cajun Alfredo Spaghetti Squash: 35 minutes total.
  • Brussels Sprouts: 35 minutes total (last 15 minutes, remove foil and heat uncovered).
  • Remoulade: 5 minutes total. Once out of the oven, stir before serving. Sauce is meant to be used as a dipping sauce for the Brussels sprouts.

Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.

From Thawed (30 minutes total):

  1. Thaw your meal for at least 24 hours.
  2. Preheat conventional oven to 425 degrees.
  3. Remove paper lids from the pans.
  4. Remove sauce ramekin from Brussels sprouts, then replace foil. Foil remains on pans while heating.
  5. Use a baking sheet to support pans. Place baking sheet on the middle rack of oven while heating.

Cook times:

  • Jambalaya + Blackened Chicken: 30 minutes total.
  • Cajun Alfredo Spaghetti Squash: 20 minutes total.
  • Brussels Sprouts: 20 minutes total (last 10 minutes, remove foil and heat uncovered).
  • Remoulade: 5 minutes total. Once out of the oven, stir before serving. Sauce is meant to be used as a dipping sauce for the Brussels sprouts.