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Low Carb Jambalaya Recipe

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A healthier, low-carb twist on the classic jambalaya, featuring sausage, shrimp, and riced cauliflower for a satisfying, flavorful dish.

Ingredients

  • 2 tbsp olive oil
  • 1 lb Andouille or kielbasa sausage, thinly sliced
  • 2 bell peppers, diced
  • 1/2 large onion, diced
  • 1/2 cup celery, diced
  • 3 garlic cloves, minced
  • 1 lb shrimp; peeled, deveined, and thawed
  • 4 cups cauliflower; riced (frozen or fresh work)
  • 1 14 oz. can diced tomatoes
  • 1/4 cup chicken broth
  • 2 tbsp cajun seasoning
  • 1 tsp sea salt
  • Green onions and fresh parsley diced for garnish

Instructions

  1. Heat olive oil in a large pot or dutch oven over medium heat. Add bell peppers, onions, and celery, sauté for 5-7 minutes until soft.
  2. Add sliced sausage and cook for another 4-5 minutes until browned.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Mix in diced tomatoes, chicken broth, cajun seasoning, and sea salt. Bring to a simmer and cook uncovered for 10 minutes.
  5. Add riced cauliflower and shrimp. Cook for 5-7 minutes until shrimp is fully cooked and liquid is reduced.
  6. Remove from heat and serve hot, garnished with green onions and parsley.

Notes

  • For a vegetarian version, skip sausage and shrimp and use extra veggies like mushrooms, zucchini, or eggplant.
  • To add more spice, increase cajun seasoning or add hot sauce to taste.
  • Rice alternatives like broccoli rice or zucchini noodles can be used instead of cauliflower rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This dish can be frozen for 1-2 months. Reheat after thawing in the fridge.

Nutrition

Find it online: http://recipesbyjanet.com/low-carb-jambalaya-recipe/