Tiana's Low-Carb Jambalaya (Recipe Card)
Tiana’s Low-Carb Jambalaya is a healthy twist on a popular Creole rice and protein dish from Louisiana, using riced cauliflower instead of rice. Flavourful and reminiscent of New Orleans culture and the Walt Disney movie, The Princess and the Frog, Tiana’s low-carb Jambalaya will be on a weekly rotation, enjoyed by all family members. Low-Carb, Keto, Grain-free4g net carbs/serving
Ingredients
- 1 tbsp Olive oil
- 3 Chorizo Sausages or spicy sausage/andouille (if available). Substitute or add chicken thighs with the fat trimmed and marinate them in spices before cooking.
- 200 g Raw Shrimp thawed, peeled and deveined
- 1 Small Onion diced
- ½ cup Red Bell Pepper about half the size of a large pepper
- ½ cup Green Bell Pepper about half the size of a large pepper
- 2 Celery sticks diced
- 3 Garlic Cloves minced / crushed
- 2½ cups Cauliflower rice For easy preparation, chop cauliflower florets into pieces and blitz them in a mini food processor, but store-bought riced cauliflower works well too.
- 1 cup Canned Diced Tomatoes with liquid
- 2 tbsp Homemade Southern Spice Blend Recipe in notes - Substitute with Cajun Seasoning
- ¼ tsp Cayenne Pepper add more to taste, but omit if using store-bought Cajun or Creole seasining.
- 3 tbsp Cilantro chopped
Instructions
- Cook the Chorizo: Heat olive oil in a skillet or shallow pan (with a lid) on medium heat. Add the chorizo and brown it until it is golden and fully cooked for about 12-15 minutes. Transfer the chorizo from the skillet to a paper towel-lined plate for soaking up grease and cover it with foil to keep the chorizo warm.
- Saute the vegetables: Stir in garlic, onions, peppers and celery to the skillet juices and saute them until fork tender.
- Stir in the cauliflower rice: Mix in the riced cauliflower to the ‘Holy Trinity’ (veggies) and cook until it becomes slightly translucent about 3 mins.
- Add the spice blend and tomatoes: Stir in the spices and tomatoes (with juice) to the skillet, cook for about 2 minutes and let the tomato juices soak into the veggies. Turn up the heat a little so that everything becomes even in temperature.
- Cook the Shrimp: Bury the shrimp into the mixture, cover the skillet with a lid and let the Jambalaya cook for about 5 minutes until the shrimp have turned pink and cooked through. Try not to overcook the shrimp as it will become too dry.
- Slice and add the Chorizo: While the shrimp is cooking, slice the chorizo into small ½-inch pieces at a diagonal, then add them to the cooked shrimp and give everything a big stir to mix it all up.
- Garnish the Jambalaya: Switch off the stove, transfer the skillet to the table, and garnish the Jambalaya with chopped cilantro and an extra sprinkling of homemade Southern spice blend.
Notes
Tips for making Low-Carb Jambalaya
- Using an excellent smokey protein like andouille or chorizo sausage flavours the Jambalaya.
- Avoid adding too much liquid from the canned tomatoes to keep the Jambalaya dry; otherwise, the cauliflower rice may become mushy.
- If you want to use chicken thighs instead of chorizo, marinate the chicken in spices before pan-frying it.
- Add the riced cauliflower to the pot only after sauteing the vegetables because it will cook fast.
- Make the Jambalaya tasty by sauteing the vegetables in the pan juices for a more flavorful and tasty dish.
- 2 tsp Chilli Powder
- 1 tbsp Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- 1 tbsp Onion Flakes (crushed)
- 1 tsp Arrowroot
- ½ tsp Citric Acid/lemon salt (ground)
- 2½ tsp Paprika
- 1 tsp Organic Cocoa Powder