The classic Creole staple gets a low carb update in this Shrimp & Sausage Jambalaya featuring the trinity of onions, celery, peppers in a spicy tomato sauce with crunchy okra.
Ever since recreating my gumbo recipe last month, I’ve been on a Cajun/Creole food kick. I had foolishly assumed that the Cajun classics I once loved were off-limits on a low carb and gluten-free diet. There are few instances were I will acknowledge and embrace being wrong. This will be one of those moments. Someone write that down before I change my mind.
Since the inception of the gluten-free and low carb gumbo, I’ve been thinking about attempting a Jambalaya. Traditionally, I would cook my rice in the pot with the jambalaya base for about 30 minutes. Following a similar method with cauliflower rice would not be feasible, unless you wanted a mushy mess, so I needed to make some changes to my original recipe.
This version of jambalaya is more of a Creole style as it incorporates a tomato base in the sauce. This is not always true of jambalaya as it has regional variations. My version features andouille sausage and shrimp, though you could substitute out boneless, skinless chicken thighs if you do not like seafood or pork. Again, regional variation. Oddly enough, many of the ingredients show up in my gumbo, but that is an entirely different recipe and end result. Jambalaya has the addition of tomatoes and cajun seasoning, so while similar, entirely different to gumbo which is served over “rice” instead of being cooked with it.
I’ve kept the recipe as traditional as possible, but the obvious change comes from swapping out cauliflower rice for white rice. You’ll still have all the yummy goodness that comes from the “trinity” vegetable base, tomatoes, cajun seasoning, and okra. Feel free to use the Cajun seasoning of your choice, but I really love Urban Accent’s Cajun Street, a Louisiana-style seasoning that has so much more complexity than a most others you’ll find in the grocery store.
I top my jambalaya with a Louisiana-style hot sauce or Tabasco and additional green onions. Shrimp & Sausage Jambalaya reheats well and will store in the refrigerator for 3-4 days. Be careful when reheating now to nuke your shrimp. Enjoy!
A low carb alternative to the classic Creole favorite. This version features shrimp and sausage with cauliflower rice and okra in a peppery tomato sauce.
- 1 tbsp avocado oil
- 12 ounces andouille sausage, cut into 1/2 inch rounds
- 2 ribs celery, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 yellow onion, diced
- 3 cloves of garlic, pressed/minced
- 1 1/2 cups fire-roasted crushed tomatoes
- 1 dried bay leaf
- 2 tbsp Creole/Cajun seasoning, I use Urban Accents Louisiana Style Seasoning
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1 cup chicken bone broth/stock
- 1 tsp worcestershire sauce
- 6 cup cauliflower rice
- 1 lb raw peeled, deveined shrimp 16/20 count
- 1 cup fresh okra, cut into 1/2 inch rounds
- Louisiana style hot sauce
- 2 green onions, sliced thin
- In a large heavy dutch oven or cast iron skillet with deep sides, heat oil. Saute sausage until brown and cooked through. Remove with a slotted spoon, reserving as much of the oil as possible. Set sausage aside.
- On medium low heat, saute celery, peppers, onions, and garlic until soft, about 5-8 minutes.
- Add tomatoes, bay leaf, cajun seasoning, thyme, cayenne, worcestershire sauce, and chicken stock. Simmer on low heat. Add cauliflower rice. Cook uncovered for about 20 minutes.
- Add shrimp and okra. Return reserved sausage to the pot. Stir to combine. Let cook for another 10 minutes until shrimp is pink and cooked through.
- Remove bay leaf. Salt and pepper to taste. Serve hot with additional hot sauce (if desired) and green onions.