Sometimes, when I’m craving something that feels like a warm hug, I turn to a dish like jambalaya—it’s like throwing a little New Orleans flair into the weeknight chaos. This easy keto version doesn’t just pack a punch with its bold flavors, but it also lets you indulge without the guilt. Picture this: smoky sausage, tender shrimp, and a medley of spices dancing around your taste buds—it’s the culinary equivalent of a jazz band striking up in your kitchen.
Steps
- Begin by preparing the shrimp and sausage: remove the tails from the shrimp and slice the sausage into small, bite-sized pieces.
- Heat oil in a non-stick skillet over medium-high heat and cook the sausage until it turns golden brown. Once cooked, take the sausage out of the skillet and set it aside.
- In the same skillet, sauté the chopped onions for 2-3 minutes until they become fragrant. Then, add the bell peppers and celery to the skillet and cook until they are tender.
- Stir in the garlic, cauliflower rice, salt, pepper, and Cajun seasoning, allowing the mixture to simmer for several minutes to blend the flavors.
- Pour in the diced tomatoes and chicken broth, then add the shrimp to the skillet. Let it simmer until the liquid reduces and thickens, stirring occasionally.
- Reintroduce the cooked sausage to the skillet and let the entire mixture simmer for another minute. Remove from heat and adjust the seasoning with extra salt and pepper if needed before serving.
Ingredients
- 1 pound large or jumbo shrimp, shelled
- 1 pound Andouille sausage, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 ½ large onions, chopped
- 3 large bell peppers (yellow, red, and green), chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups cauliflower rice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Cajun seasoning
- ¾ cup plus 2 tablespoons canned diced tomatoes (without added sugar or spices)
- ? cup plus 1 tablespoon low sodium chicken broth
- carb jambalaya dish.
Nutritional Values
Calories: 1180kcal | Carbohydrates: 36g | Protein: 100g | Fat: 76g | Sodium: 3740mg | Potassium: 2868mg | Fiber: 20g | Vitamin A: 9828IU | Vitamin C: 416mg | Calcium: 324mg | Iron: 8mg | NET CARBS: 16g
FAQ
- What makes this keto jambalaya different from traditional jambalaya?
- Traditional jambalaya is a rice-based dish, but in this keto version, cauliflower rice is used to significantly cut down on carbohydrates and calories.
- Can I use frozen cauliflower rice for this recipe?
- Yes, frozen cauliflower rice can be used, but it should be steamed and patted very dry to prevent excess moisture in the dish.
- How should jambalaya be served: wet or dry?
- Jambalaya should have a moist consistency, similar to risotto. Since this recipe uses cauliflower rice, it may be slightly wetter than traditional versions.
- What are some protein alternatives I can use in this jambalaya?
- You can substitute with chopped chicken breasts, chicken thighs, pork, or cubed beef if desired.
- How can I add more spice to the keto jambalaya?
- To increase the heat, consider adding an extra teaspoon of cayenne pepper or a few dashes of hot sauce.
Tips
- Ensure Dry Cauliflower Rice: If using frozen cauliflower rice, make sure to steam and thoroughly dry it to prevent excess moisture from affecting the jambalaya’s texture.
- Evenly Chop Ingredients: Cut the proteins and vegetables into similar-sized pieces to ensure they cook evenly, resulting in a balanced texture and flavor profile.
- Experiment with Seasonings: For a different flavor profile, consider using Creole seasoning instead of Cajun seasoning. Creole seasoning brings a more herbaceous taste with its mix of bay leaf, oregano, and thyme.
- Spice Up the Dish: If you enjoy a spicier jambalaya, add an extra teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to intensify the heat.
Equipment
- Non-stick skillet or Dutch oven – Essential for cooking the sausage and sautéing the vegetables.
- Airtight containers – Useful for storing leftovers in the refrigerator or freezer.
