Low Carb Cauliflower Rice Jambalaya
A low carb Jambalaya recipe made with chicken, sausage, shrimp and cauliflower rice in a tomato based creole spiced gravy. A hearty one pot low carb meal with 10g net carbs per serving.
Equipment
- Cutting Board & Knife
- Large Pot
Ingredients
Cauliflower Rice Jambalaya
- 5 slices bacon (optional) sliced
- 1 medium onion finely diced
- 2 stalks celery finely diced
- 1 medium green pepper finely diced
- 1 medium carrot (optional) finely diced
- 2 cloves garlic finely diced
- 1 pound chicken thighs bonless, skinnless, cubed
- 4 links sausage Andouille, Boudin, or Chorizo, sliced
- 2 tablespoons Creole or Cajun seasoning Ingredients Below
- 1 large jalapeno pepper diced
- 14 oz canned tomatoes
- 1 large cauliflower riced
- 30 jumbo shrimp peeled, cleaned, tails removed
- 1 stalk Green Onion sliced
- Parsley for garnish
- Salt & Pepper to taste
Low Carb Creole Jambalaya Seasoning (equal parts)
- Paprika
- Cayenne Pepper
- Black Pepper
- Oregano dried
- Basil dried
- Thyme dried
- Cumin
- Granulated Garlic
- Onion Flakes
- Salt
Instructions
- Render sliced bacon. Slice raw bacon into small pieces and add to a cold pot. Turn the heat to medium-high and begin to render the bacon to release the fat which will be used for frying the mirepoix.5 slices bacon (optional)
- Fry Mirepoix until it browns. Finely dice or grate the onion, celery, green pepper, carrots, and garlic for the mirepoix and add the the pot with the rendered bacon fat to caramelize, stirring occasionally to prevent burning. Fry for 10-15 minutes, or until the mirepoix has started to caramelize and brown.1 medium onion, 2 stalks celery, 1 medium carrot (optional), 1 medium green pepper, 2 cloves garlic
- Add creole/Cajun seasoning. At this point, add in the Creole or Cajun seasoning and fry for 1-2 minutes to cook off and toast the spices.2 tablespoons Creole or Cajun seasoning
- Cook the chicken and sausage. Next add in the chunks of chicken, and the raw sliced sausage. Continue to fry until the meat starts to brown. Stir and add small amounts of water as necessary to prevent burning.1 pound chicken thighs, 4 links sausage
- Simmer tomatoes until tender. Once the meat has started to brown, add the canned tomatoes, and chopped jalapeno peppers. Cover with a lid and simmer over medium-low heat for 20-30 minutes to soften the tomatoes and tenderize the meat.14 oz canned tomatoes, 1 large jalapeno pepper
- Add cauliflower rice and cook. Season to taste and add in the riced cauliflower. Combine well and cover for an additional 10-15 minutes until the cauliflower is almost tender and soft. Stir occasionally to prevent burning but keep the lid on to steam the cauliflower.1 large cauliflower
- Add shrimp to cook. Add the raw cleaned shrimp and return the lid, steaming the jambalaya for 8-10 minutes just to cook the shrimp, and finish cooking the cauliflower.30 jumbo shrimp
- Garnish and serve. Serve topped with fresh green onion and parsley.1 stalk Green Onion, Parsley, Salt & Pepper
Notes
The bacon can be replaced with a fatty dry cured sausage, or this step can be skipped all together in place of cooking oil or butter.
Holy trinity vs. Mirepoix: The holy trinity (onions, green pepper, and celery) is the classic way to start this dish. A mirepoix generally includes carrots and other veggies which can add flavour, if you want to be authentic, stick to the original holy trinity.
Proteins: Use your favourite meats, fish, and seafood. Jambalaya works with all types!
Sausage: Andouille or Boudin sausage are traditionally used in this dish although not available everywhere. Chorizo, Hot Italian sausage, or you favourite sausage can be used instead.
In place of homemade creole seasoning, store bought Creole/Cajun seasoning can be used
Any type of canned tomatoes can be used. Check labels for a lower sugar tomato when buying.
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Nutrition
Calories: 480kcalCarbohydrates: 16gProtein: 42gFat: 28gFiber: 5.6gSugar: 7.2gVitamin C: 115mgCalcium: 100mgSugar Alcohols: 0.45gNet Carbs: 10g
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