Looking for something new on your quest for a healthier, low-carb diet? Try some spicy cajun jambalaya! Jambalaya is traditionally a rice dish, but we have tested and adapted this recipe to substitute riced cauliflower. You have to change the cooking method some from the traditional way, but the results are delicious!
I make some long-grain rice separately too for our family, since not all of us are eating low carb. Everyone is happy and gets their fill of this hearty dish.
We all love cajun and creole food. I’m not sure why since we have always lived in the Northeast, but there’s just nothing like some Louisiana-style cooking!
Here’s how to cook up some yummy jambalaya yourself.
1 pound andoille sausage, sliced thin. We have tried different varieties and like Johnsonville the most for this recipe.
2 skinless boneless chicken breasts or 3 skinless boneless thighs, cut into small pieces.
2-3 T olive oil
1 can fire-roasted tomatoes
2 diced bell peppers (I use red)
2 stalks of celery diced
1 medium to large onion, diced
4 t. fresh minced garlic
3 cups chicken stock
2 T Cajun seasoning
1/8 t cayenne pepper
2 t dried crushed thyme
3 dried bay leaves
1 package frozen riced cauliflower
cooked rice if serving part with rice
- Heat oil in a large stock pot.
- Add the sausage and chicken. Cook and stir until the chicken is cooked through, about 7 minutes. Remove the meats to a plate.
- Add more olive oil to the pot if needed. Add the onions, peppers, celery, to the pot and cook until the onions soften, about 5 minutes. Add the minced garlic and cook for 2 more minutes.
- Add the can of crushed tomatoes, chicken stock, and spices to the pot. Return the meats to the stock pot. Cover and reduce heat, cook for 30 minutes. Remove the bay leaves.
- Cook the frozen cauliflower according to package directions.
- Combine the soup with the riced cauliflower and allow the flavors to soak in for five minutes.
- Note that you can combine part of the jambalaya with rice if you would like to.