Low Carb Jambalaya with Cauliflower Rice
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This low carb jambalaya is loaded with veggies, high quality protein, and tons of flavor. My spin on this classic cajun favorite aims to simplify the ingredient list, improve the macronutrient breakdown, and bulk things up so you can eat massive serving sizes.
Ingredients for Low Carb Jambalaya
In my research on traditional jambalaya, I basically learned that no jambalaya is the same. I dig that, and I want you to keep that in mind here. You can make this recipe your own and get creative without any real fear of messing things up.
The major changes I made with this low carb jambalaya were using cauliflower rice and a ton of shrimp instead of a third meat like chicken, and omitting celery because it’s my least favorite food on the planet.
However, the recipe calls for celery seed which gives just the right amount of celery flavor without its abysmal presence in every bite, in my opinion.
The recipe also calls for fully cooked andouille chicken sausage. Using this and omitting chicken reduces the cook time since you can just throw the sausage in with the veggies.
If you wanted to add chicken or use a different sausage, simply cook it before the veggies.
For the spices and flavor in this recipe, a pre-mixed cajun seasoning is called for. There are tons of blends in stores, but I used one from McCormick.
Be sure to follow the recipe and reserve some seasoning until the end so you don’t overdo it.
And like most dishes with a longer ingredient list, flavors will continue to develop the longer everything is together. So give it time to simmer and let the flavors get acquainted if you can.
Final Recipe Notes for Low Carb Jambalaya
If you’re sensitive to spice, be sure to remove the seeds from the jalapeño or leave the jalapeño out entirely. You may also want to omit the hot sauce in the shrimp marinade or use something very mild.
And if you underestimate the spice level until you’re finished with the dish, adding a bit of sugar/sweetness or acidity (maybe lemon juice) can help balance out the heat.
The only other note I’ll add is that you’re more than welcome to use fresh cauliflower rice and okra. Follow the recipe all the same if you do.
Okay, I think that’s it. I’ve included the total macros in the recipe card’s notes section below in case you want to divide your low carb jambalaya into more servings.. I hope you enjoy! If you do, be sure to let me know on the ‘gram @mason_woodruff.
Low Carb Jambalaya with Cauliflower Rice
A simplified andouille chicken sausage and shrimp jambalaya recipe.
Sausage and Veggies
- 1 Tbsp (16g) Olive Oil
- 2 links Andouille Chicken Sausage thinly sliced (I used Trader Joe's fully cooked)
- 1 Sweet Onion diced
- 2 Bell Peppers diced (I used 1 red and 1 green)
- 1 Jalapeño Pepper diced (optional)
- 5 cloves Garlic peeled and minced
- 1/8 tsp Celery Seed or 1-2 stalks fresh celery, diced
- 15 oz can Crushed Tomatoes
- 1 lb Shrimp peeled, deveined, tail-off
- 1 Tbsp (15g) Worcestershire Sauce
- 1 Tbsp (15g) Hot Sauce
- 1/4 tsp Cajun Seasoning
- 12 oz bag Frozen Cauliflower Rice
- 1 1/2 C (170g) Frozen Cut Okra thawed or microwaved for 2-3 minutes
- 1-2 tsp Cajun Seasoning to taste
- Kosher Salt and Black Pepper to taste
Mix the Worcestershire sauce, hot sauce, and cajun seasoning in a large bowl and toss the shrimp in the sauce. Set aside.
Microwave/thaw the cauliflower rice and okra. Set aside.
Prepare all the vegetables and cut the sausages into thin slices.
Cooking the Jambalaya
Heat the olive oil in a large skillet over medium-high heat. Add the onion, peppers, and sausage to the skillet and cook until the onions soften, about 5-7 minutes. (If you're using fresh celery, add it in this step.)
Add the garlic and celery seed and cook until fragrant, about another minute.
Add the crushed tomatoes and 1 teaspoon of cajun seasoning. Stir well. Reduce the heat to medium-low, stirring often, and cook for another 5 minutes or until the mixture thickens.
Add the shrimp, okra, and cauliflower rice. Stir well and cook for another 5 minutes or so until the shrimp is fully cooked (pink with white flesh). Remove from the heat.
Continue stirring and season with additional cajun seasoning, salt, and pepper, if desired.
- 1 serving = 300 grams or about 1 1/4 cup
- Each serving has 2 Smart Points.
- I added about 1/4 tsp cajun seasoning, 1 tsp kosher salt, and maybe an 1/8 tsp of freshly cracked black pepper at the end of cooking. Flavors will continue to develop in storage.
- For adding chicken or raw sausage, cook before adding the vegetables in step 1.
- If you're using fresh cauliflower rice and/or okra, follow the recipe as-is.
- Nutrition info uses the USDA Food Database entry for HEB raw peeled and deveined shrimp, if you need to make tweaks.
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