Low Carb Jambalaya

This low carb jambalaya is my take on the classic Cajun dish - with chicken, shrimp, andouille sausage, and veggies!

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So what is a jambalaya?

Louisiana's favorite one-pot dish varies from kitchen to kitchen, depending on the cook and the recipes passed down from older generations. Jambalaya traditionally contains any of the following: chicken or pork, sausage (andouille, chorizo or smoked sausage), seafood (crawfish or shrimp are the favorite choices), the soffritto-like trinity of onion, bell peppers and celery, plus rice, seasonings, and broth. Source

There's actually two kinds: Creole and Cajun. The main difference is that the Creole version is tomato-based, so in the interest of keeping the carb count down, I've made a Cajun version!

Now if you're the kind of person to be put off by a long ingredient list - prepare yourself! This isn't one of those meals that's good for a quick weeknight dinner, that's for sure.  But it's SO good - even with cauli rice instead of regular rice - and has to be tried. So make some time, plan to cook it at the weekend, and enjoy!

How to Make a Low Carb Jambalaya

This is definitely one of those recipes where you'll want to get the majority of the ingredients prepared in advance. If using frozen cauliflower rice and/or okra, you won't need to thaw them in advance. But the chicken thighs, andouille sausage, celery, and bell pepper should all be chopped before you start cooking!

Heat some oil in a large high-sided skillet. Add the andouille sausage (it is already pre-cooked), but by cooking it first it releases lots of wonderful flavors into the oil.

Use a slotted spoon to remove the sausage and set aside. Next, add the diced chicken, and turn to coat it in the oil. Sprinkle some Cajun seasoning over the chicken, then cook for ten minutes, turning occasionally. 

Again, use the slotted spoon to remove the chicken. Splash some more oil in if needed, then add the celery and bell pepper. After five minutes, add the garlic and okra. 

Return the sausage and chicken to the skillet, together with some chicken broth, cauliflower rice, and some onion powder. Bring to the boil and then reduce to a fast simmer for 15-20 minutes or until the cauliflower is cooked and most of the liquid has been reduced.

Taste for seasoning and add more Cajun seasoning, and/or salt and black pepper as desired. Finally, add the raw shrimp and continue to cook until it is cooked through.

Garnish with chopped green onions.

I like to serve it hot sauce on the side, because I like my food hotter than most people that I cook for! 

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Jambalaya

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This low carb jambalaya is my take on the classic Cajun dish - with chicken, shrimp, andouille sausage, and veggies!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Makes: 4 Servings

Net Carbs: 6.9

Calories: 333

Ingredients Equipment Method Nutrition

Ingredients

 

US CustomaryMetric

• 1-2 tbs olive oil
• 2 pre-cooked Andouille sausage links sliced
• 4 small skinless boneless chicken thighs, cut into bite-sized pieces
• 1 teaspoon Cajun seasoning
• 1 rib of celery chopped
• ½ orange or red bell pepper seeded and chopped
• 1 tbs garlic paste or minced garlic
• ½ cup fresh or frozen chopped okra
• 1 cup chicken broth
• 10 oz cauliflower rice
• 1 tbs onion powder
• salt and black pepper to taste
• 8 oz raw shrimp peeled and deveined
• 2 green onions finely chopped, to garnish

Equipment

• Calphalon Hard Anodized Nonstick Fry Pan Skillet, 12", Black
• McCormick Perfect Pinch Cajun Seasoning, 5 oz
• Le Creuset Petite Salt and Pepper Mill Set, 5" x 2" each

Step-by-Step Instructions

 

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1. Heat one tablespoon of the oil in a large high-sided skillet. Add the andouille sausage and cook for 5 minutes over a medium heat, turning frequently.
2. Use a slotted spoon to remove the sausage and set aside. Next, add the diced chicken, and turn to coat it in the oil. Sprinkle the Cajun seasoning over the chicken, then cook for ten minutes, turning occasionally. 
3. Again, use the slotted spoon to remove the chicken. Splash some more oil in if needed, then add the celery and bell pepper. After five minutes, add the garlic and okra. 
4. Return the sausage and chicken to the skillet, together with the chicken broth, cauliflower rice, and onion powder. Bring to the boil and then reduce to a fast simmer for 15-20 minutes or until the cauliflower is cooked and most of the liquid has been reduced.
5. Taste for seasoning and add more Cajun seasoning, and/or salt and black pepper as desired. Finally, add the raw shrimp and continue to cook until it is cooked through.
6. Garnish with chopped green onions.

Nutrition

Calories: 333kcalCarbohydrates: 9.7gProtein: 29gFat: 21gSaturated Fat: 5gCholesterol: 165mgSodium: 1272mgFiber: 2.8gSugar: 3.4gNet Carbs: 6.9g

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.