This low carb version of a classic Jambalaya is so packed with flavor that you won’t even miss the rice. It’s easy to make and cooks in a single skillet, so clean up takes no time at all.
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Jambalaya is a classic Creole dish that is made with rice, meat, and vegetables. The meat typically consists of some kind of sausage, seafood, and poultry.
Ingredients and substitutions
One of the great things about Jambalaya is that you can swap the proteins to suit your preference or what you have on hand. I usually use chicken thighs, shrimp and andouille sausage. But, you could easily use turkey, lobster, crab, crawfish, smoked sausage, chorizo, pork, venison, oysters or really anything else that suits your fancy.
Other then the protein, the ingredients are pretty standard. The use of diced tomatoes is what differentiates this Creole Jambalaya from a Cajun Jambalaya. If you don’t like tomatoes or don’t want to use them, simply omit them and have yourself a Cajun Jambalaya 🙂
As I mentioned above, this recipe cooks all in one single skillet and only takes about 30 minutes from start to finish. The leftover will keep in the fridge for about a week to 5 days in a sealed container.
Occasionally the cauliflower rice may release a little too much water making the Jambalaya a bit too watery for my taste. I find this usually only happens when I use frozen cauliflower rice.
If you notice that this has happened to yours, simply spoon away some of the extra liquid or use a slotted spoon to serve and it should be just fine.
Be sure to check out these other great recipes:
Low Carb Jambalaya
- .5 lb Medium Shrimp peeled and deveined
- 1 lb Boneless Skinless Chicken Thighs cut into bite sized pieces
- 1 tsp Paprika
- .5 tsp Garlic Powder
- .75 tsp Onion Powder
- .25 tsp Cayenne Pepper or to taste
- .25 tsp Thyme
- .25 tsp Oregano
- 1.5 tsp Salt divided
- .5 tsp Pepper divided
- 2 tbsp Olive Oil
- .5 White Onion Diced
- .5 Green Bell Pepper Diced
- 1 Stalk of Celery Diced
- 2 cloves Garlic Minced
- .5 cup Diced Tomatoes
- 3 Bay Leaves
- 2 tsp Worcestershire Sauce
- .5 lb Andouille Sausage Sliced
- 6 cups Cauliflower Riced
- 2 tsp Chicken Stock Concentrate or 1 tsp reduced sodium chicken bullion granules
- Green Onion Chopped, Optional
- Hot Sauce Optional
- Combine the chicken and shrimp with the paprika, garlic, onion powder, cayenne, thyme, oregano, 1 tsp of the salt, and 1/4 tsp of pepper. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onions, green pepper, celery, remaining 1/2 tsp of salt, and 1/4 tsp of pepper. Cook, stirring frequently for about 10 minutes, or until the vegetables have softened.
- Add the minced garlic, tomatoes, bay leaves, and Worcestershire sauce. Bring to a simmer, then stir in the shrimp, chicken and the sausage. Stir, continuing to cook until the meat has cooked through, about 5 minutes.
- Stir in the cauliflower rice and the chicken stock concentrate. Cook for an additional 5 minutes, or until the cauliflower is done to your liking.
- Serve garnished with chopped green onions and hot sauce to taste.