Low-Carb Jambalaya
This Low-Carb Jambalaya is a delicious one-pan 30-minute main dish recipe that is gluten-free, dairy-free, and packed with flavor!
Servings: 6 servings
Ingredients
Jambalaya:
- 2 tbsp cajun seasoning or use ingredients below for homemade my preferred method
- 2 tbsp 30mL avocado oil
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- ½ medium-sized white onion finely chopped
- ½ cup finely chopped celery
- 13.5 oz Andouille sausage sliced into small pieces
- 1 lb frozen shrimp thawed
- 1 bag 10.5 oz steamable microwave cauliflower rice
- 14.5 oz can diced tomatoes
- 2 tbsp 30mL chicken broth or vegetable broth
Homemade Cajun Seasoning:
- 1 tbsp smoked paprika
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- ¾ tsp chili powder
- ¾ tsp dried oregano
- ¾ tsp golden monk fruit sweetener
- ½ tsp ground thyme
- ½ tsp salt
- ¼ tsp ground cayenne pepper
- ¼ tsp pepper
Optional Garnish:
- Finely chopped fresh parsley
Instructions
- Cajun Seasoning: Use storebought cajun seasoning, or, to make your own, in a small mixing bowl, whisk together all spices to make cajun seasoning. Set aside.
- Cook Vegetables and Sausage: In a large pot over medium-high heat, heat avocado oil before adding bell peppers, onion, and celery and sauteeing until softened, about 5 minutes, stirring occasionally. Add in sliced sausage and cook for an additional 5 minutes, stirring occasionally.
- Add-In And Simmer Remaining Ingredients: Stir in frozen cauliflower rice, diced tomatoes, chicken broth, and prepared cajun seasoning. Increase stovetop heat to medium-high, stir in shrimp and bring mixture to a simmer and cook until shrimp is pink and cooked throughout and liquid has slightly reduced, about 4-5 minutes.
- Final Steps: Taste and add additional salt, pepper, and/or cayenne pepper, based on your taste preferences. Garnish with fresh parsley and serve.