A Louisiana special turned KETO! This is another recipe inspired by our trip to New Orleans.
This dish is a staple of my boyfriend’s; whenever he’s craving anything, it’s this. Our go-to restaurant for this dish used to be YardHouse before I learned how to make it myself. I was always intimidated because I thought it would be difficult to recreate but come to find out it’s super easy.
A jambalaya has Spanish and French influence and always includes:
- a smoked sausage of any kind, it’s usually french andouille
- the holy trinity of Cajun cooking: celery, bell pepper and onions
- Cajun and Creole seasoning
Aside from these ingredients, everything else can be changed.
I used polish smoked sausage and shrimp. You can also add chicken, or even replace chicken with shrimp. Just remember, if you’re using chicken in your jambalaya you have to cook it with the sausage.
Here is where the carbs add up. I’ll admit this is not the best macro dish but I have a few tips and tricks to decrease carb count.
- Use green bell pepper: I used red for the pics but green bell peppers have less carbs.
- Canned Tomatoes: Instead of using a whole can you can cut it down to 3/4 can.
- Jalapeños: You can obviously cut this one out but I use it because I like spicy.
- Use less cauliflower rice with your meal, or cut it out completely. You can cook down the liquid in the jambalaya and eat it by itself!
- Add diced chicken thighs.
- Use more heavy cream, up to 1/2 cup (more if you dare).
- Use more butter when sautéing
- Add a more fatty chicken broth
- 20 each Shrimp XL, thawed
- 75 grams French Smoked Sausage I used Polish
- 500 grams Cauliflower Rice frozen
- 2 each Jalapeño Peppers sliced
- 2 stalks Celery sliced
- 1 can Smashed Tomatoes
- 1 each Red Bell Pepper sliced
- 1/4 cup Onion sliced
- 1 cup Chicken Broth
- 1/4 cup Heavy Cream
- 3 cloves garlic minced
- 3 tbsp Parsley dried or fresh
- 2 tbsp Thyme dried
- 2 tbsp Butter
- 2 tsp Cajun Seasoning
- 2 tsp Creole Seasoning
On medium-high heat, cook cauliflower rice until heated through.
Side Note: The jambalaya is going to be very flavorful so it's optional to season your "rice" with salt, pepper, and garlic powder.
Sauté sausage and garlic with butter on a stove top until the sausage has released its fat on medium-high heat.
Lower heat to medium and add smashed tomatoes, chicken broth, and heavy cream. Season sauce with cajun, creole, thyme, and parsley. Start small with the seasonings, you can always add more in the end.
Once the sauce is boiling, add jalapeños, celery, bell pepper, and onions. Cook covered for 5-8 minutes until the vegetables are half way cooked.
Add shrimp and cook until the shrimp has fully turned pink.
Side note: Cook longer for less sauce but remember you will be pouring the Jambalaya over cauliflower rice which will absorb a lot of liquid.
And always remember, the brands of ingredients I used may differ from yours. Calculate your own macros to be 100% sure!