Low-Carb Cauliflower Rice Jambalaya with Andouille Sausage

This Low-Carb Cauliflower Rice Jambalaya with Andouille Sausage is a vibrant, flavorful dish that brings the essence of New Orleans to your kitchen without the added carbs. It's a perfect keto-friendly meal that doesn't skimp on taste.

Course Dinner

Cuisine Cajun

Keyword Andouille Sausage, cauliflower rice, Jambalaya, Keto, Low-Carb

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 320kcal

Equipment

Large skillet or Dutch oven
Chef’s knife
Cutting board
Measuring cups and spoons

Ingredients

1 medium head cauliflower, riced about 4 cups / 600g
12 ounces Andouille sausage, sliced 340g
1 tablespoon olive oil 15ml
1 medium onion, diced about 1 cup / 150g
1 green bell pepper, diced green bell pepper, diced about 1 cup / 150g
2 stalks celery, diced about 1/2 cup / 60g
3 cloves garlic, minced
1 can diced tomatoes, drained 14.5 ounces / 411g
1 cup chicken broth 240ml
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper adjust to taste
Salt and pepper to taste
2 bay leaves
1 pound shrimp, peeled and deveined 450g
2 tablespoons fresh parsley, chopped for garnish

Instructions

Heat a large skillet or Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned. Remove the sausage and set aside.
In the same skillet, add the olive oil, onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the riced cauliflower to the skillet and cook for about 5-7 minutes, or until the cauliflower is tender.
Mix in the drained diced tomatoes, chicken broth, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Add the bay leaves.
Return the Andouille sausage to the skillet and stir to combine.
Reduce the heat and let the jambalaya simmer for about 10 minutes, allowing the flavors to meld together.
Add the shrimp to the skillet and cook until the shrimp are pink and opaque, approximately 5 minutes.
Remove the bay leaves and discard them.
Garnish the jambalaya with chopped parsley before serving.

Notes

Andouille sausage is a staple in Cajun cuisine and it's known for its smoky, spicy flavor. If you can't find it, you can substitute with another smoked sausage and add a bit more cayenne pepper to adjust the heat.

Make sure to check the labels of your sausage and broth to ensure they are keto-friendly and do not contain added sugars.

For an even heartier meal, you can add diced chicken thighs when you add the sausage back into the skillet.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition