Jambalaya (Low Carb)
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My husband and I recently made Jambalaya for the first time, and now we can’t get enough of it! All the classic flavors of Jambalaya shine in this recipe with Andouille sausage, shrimp, celery, bell pepper, cajun and creole seasoning, bay leaves, and more!
Recipe Profile:
Mediterranean diet
Paleo
Whole30*
Low Carb
Gluten free
Dairy free
*with modifications
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Servings: 8
Ingredients:
2 Tablespoons olive oil
2 lbs. Andouille sausage, cut into coins (or a Whole30 approved Sausage)
1 lb. shrimp, tails removed and deveined
1 cup celery, chopped
1 cup green or red bell pepper, diced
1 cup onion, diced
1 Tablespoon minced garlic
3 Tablespoons tomato paste
14 oz diced tomatoes (do not drain)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic
1 teaspoon smoked paprika
1 Tablespoon thyme
1 Tablespoon Cajun seasoning
1 Tablespoon creole seasoning
2 Bay leaves
3 cups cauliflower rice
3 cups low-sodium chicken stock
Directions:
In a pot, add the olive oil and andouille sausage. Fry the sausage pieces on both sides until browned, then remove them from the pot.
Add the celery, green bell pepper, and onion to the pot and cook on medium-high heat until the veggies are soft.
Once soft, add the minced garlic and tomato paste and cook for 3-4 minutes.
Add the shrimp, diced tomatoes, and spices and mix.
Add the cauliflower rice and chicken stock and bring to a simmer.
If you want the jambalaya to be thicker, allow it to simmer for a few minutes, uncovered, to allow it to thicken. Then, cover it with a lid and allow it to simmer for about 10 minutes.
Remove the lid, mix everything together, then serve.
Tips & Modifications:
Make it Whole30: This recipe can easily be adjusted to be Whole30-approved by switching out the Andouille sausage for a Whole30-approved sausage (I use Nature’s Promise Spicy Jalapeño Chicken Sausage.)
Keep it traditional by using rice instead of cauliflower rice.
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