Go Back
Print Pin

Low Carb Jambalaya

Ingredients

  • 1 lb Sausage cut into 1/4-1/2 inch slices
  • 1 lb Medium Thawed raw deveined shrimp (tails on or off, doesn’t matter)
  • 1 Medium onion diced
  • 2 Bell Peppers diced (You can do different colors if you would like)
  • 2 Stalks of celery diced
  • 1 t Minced garlic
  • 1/2-1 1/2 T Cajun Seasoning depending on you family’s heat tolerance
  • 1/2- 1 1/2 t Salt this depends on the amount of Cajun Seasoning you add
  • 1/2 t Black Pepper
  • 2 14.5 oz Cans Fire Roasted Tomatoes
  • 1 C Chicken Broth bone broth would be great
  • 2 Bags Frozen Cauliflower Rice
  • 1 1/2 T Olive Oil
  • Green onion sliced for garnish
  • Louisiana Hot Sauce Optional
  • Cayenne Pepper Optional

Instructions

  • In a large pot add about 1/2 T of oil over medium heat. Add sausage and brown on both sides. Remove from pot on a plate.
  • Add about 1/2 T of oil to pot. Add onion, bell peppers and celery to pot. Cook for about 5 minutes, stirring occasionally. Add garlic to pot and the remaining 1/2 T of oil, if needed. Cook and stir another 2-4 minutes.
  • To the pot add the canned tomatoes, broth, salt, pepper and your desired amount of Cajun seasoning. Stir and add the sausage back to the pot.
  • 4.Increase heat to medium high and bring mixture to a boil. Stir occasionally, you don’t want it to burn. Once it reaches a boil. turn heat down to medium low and simmer for 20 minutes.
  • After simmer for 20 minutes, add cauliflower rice. Stir and mix in rice. Cook until rice is cooked through. Add thawed shrimp and cook until shrimp is pink. This only takes a few minutes. You don’t want your shrimp overcooked so don’t go far from the stove.
  • Serve hot in bowls with additional heat as desired. Pinches of cayenne and dashes of hot sauce. Sprinkle with green onions if desired.