Low Carb Jambalaya with Chicken, Shrimp and Sausage is a healthful and nutritious twist on the New Orleans classic that’s made with cauliflower “rice.”
The inspiration behind this recipe:
Because my husband and I are from Wisconsin, we’re diehard Packer fans. However, right now our entire family is enjoying a fling with the New Orleans Saints.
My second cousin (the son of my first cousin) has become a key player his rookie year as a New Orleans Saint and teams like the Broncos are kicking themselves for not signing him. He’s Ryan Ramczyk, Offensive Tackle, #71. We’re all just a little proud!
In celebration, I’m sharing this Low Carb Jambalaya with Chicken, Shrimp and Sausage recipe that’s been killing it lately with my clients.
My classic Jambalaya with Chicken, Shrimp and Sausage recipe made with white long-grain rice has been a client favorite for a long time. However, as with most people, my clients want healthier alternatives to their favorite dishes. This New Orleans classic is made with cauliflower “rice” instead for a low carb jambalaya.
Thank you to the genius who created cauliflower “rice!” Like my cousin’s son, cauliflower is rocking it right now. Years from now we’ll look back on this time as the “cauliflower revolution” because cauliflower is everywhere!
Tips for making cauliflower rice:
I’ve made cauliflower “rice” and cauliflower “mashed potatoes” for clients A LOT. Let me just say one more time: A LOT. Here’s what I know for sure about cauliflower “rice:”
- If not hand-chopping the cauliflower, opt for packaged cauliflower “rice” (also known as “pearls”) if at all possible.
- If you process cauliflower florets in a food processor, it’s difficult to get them uniform and you run the risk of over-processing them. Cauliflower has a lot of water in it which can turn your “rice” into a mushy mess in no time. A bag is not that much more expensive than a whole head; save heads for roasting, salads, soups, etc.
- Hand-grating the cauliflower is going to give you a better result but it’s tedious.
- Cauliflower “rice” is best cooked in the oven. This discovery was life-changing! The dry heat of the oven dries out the cauliflower so that you end up with separate “grains.”
Be sure to use a high-quality Cajun seasoning blend such as Penzey’s. Morton & Bassett is also great. (Affiliate link)
Oh, yes! You’ll be saying laissez le bon temps rouler with Low Carb Jambalaya with Chicken Shrimp and Sausage!
Be sure to check out these other cauliflower recipes perfect for a low-carb lifestyle:
- Everything Bagel Spice Whole Roasted Cauliflower
- Cabernet-Braised Beef Short Ribs with Cauliflower – Leek Puree
- Cauliflower Grits with Gouda Cheese and Blackened Shrimp
- Roasted Cauliflower with Mustard Caper Browned Butter
- Chicken with Romesco Sauce and Saffron Cauliflower Rice
Helpful tools and equipment (Affiliate Links):
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Low Carb Jambalaya with Chicken, Shrimp and Sausage
Low Carb Jambalaya with Chicken, Shrimp and Sausage is a healthful and nutritious twist on the New Orleans classic that's made with cauliflower "rice."
Ingredients
- 2 boneless skinless chicken breast halves
- 4 tablespoons olive oil, divided
- salt and freshly ground black pepper
- 2 tablespoons Cajun seasoning, preferably salt-free, divided
- 1 bag (16-ounce) cauliflower "rice" or "pearls" --OR-- 1 large head cauliflower, grated
- 1 large onion, finely chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tablespoon Hungarian paprika
- 4 links Andouille sausage, halved lengthwise and sliced
- 1 can (15-ounce) petite diced tomatoes, undrained
- 8 ounces large peeled and deveined shrimp
- Tabasco sauce, to taste
- ¼ cup chopped fresh parsley, divided
Instructions
- Preheat oven to 375 degrees. Place chicken breasts on a nonstick baking sheet. Drizzle with 1 tablespoon olive oil. Season evenly with salt, pepper and 2 teaspoons Cajun seasoning. Bake for 22 - 25 minutes or until cooked through to 165 degrees.
- Place cauliflower on a nonstick baking sheet (or line a baking sheet with nonstick aluminum foil or parchment paper). Drizzle with 1 tablespoon olive oil and season with salt, black pepper and 1 teaspoon Cajun seasoning. Toss so that seasonings are evenly distributed. Roast for 10 minutes alongside the chicken.
- Meanwhile, heat remaining 2 tablespoons oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 4 - 5 minutes. Add the celery and red bell pepper and continue cooking another 7 - 8 minutes or until very soft. Keep heat at medium.
- Add the garlic, paprika, Andouille sausage and cook 2 minutes. Add tomatoes and shrimp and cook, stirring often until shrimp is cooked.
- Cut the chicken into ½-inch pieces. Add to pan along with cauliflower and heat through. Adjust seasonings and add Tabasco sauce to taste.
- Add half the parsley. Transfer to a serving platter and garnish with remaining parsley.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 520Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 196mgSodium: 2920mgCarbohydrates: 22gFiber: 9gSugar: 10gProtein: 43g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Elizabeth says
This looks amazing!! I have never tried the baked cauliflower rice technique before, but based on all the comments, it sounds like the best way to go. Just have a quick question, though, would it change the flavor that much if I did not use Hungarian paprika? All we currently have is regular or smoked paprika. Either way, I am sure this will be delicious, and I can’t wait to try it tomorrow! Thanks for the recipe!
Carol says
Hi, Elizabeth, Thanks so much for your question. You absolutely can use regular paprika instead of the Hungarian. Hungarian paprika has a bit more kick so perhaps just add a little more cayenne. Roasting the cauliflower is definitely the way to go. Thanks again and hope you enjoy!
Lisa says
Hi Carol
This recipe sounds awesome!
Can’t wait to try it .
Just wondering if you use sweet or hot Hungarian paprika ?
Or if you think it would make a difference?
Thank you
Carol says
Hi, Lisa, Thanks so much for your question! I didn’t realize there were varying degrees of Hungarian paprika. Sweet paprika is different from Hungarian paprika which is more pungent than sweet paprika. I always opt for the spicier and more pungent but depends on an individual’s taste. Thanks again!