Healthy Jambalaya with Sausage & Shrimp (Whole30, Low Carb, Paleo)

This wholesome jambalaya recipe is a Whole30 and low carb version of an proper Cajun dish. With sausage and shrimp, this paleo Creole recipe is even keto pleasant, way to cauliflower rice! exceedingly easy, too, and it comes collectively in a touch less than an hour.

have you ever been to New Orleans?

residing in Memphis, we cross [probably] manner too regularly. Bachelor birthday celebration? New Orleans. Babymoon cruise? allow’s def head out of Nola. lengthy weekend journey? e book that resort on Canal road.

It’s the structure and the humidity (adequate, so perhaps now not the humidity) and the song and the food, oh oh oh the food! because virtually, is there anything higher than severely genuine Cajun meals around each corner? nicely, most effective perhaps the truth that you can chase it all down with plenty of local beer and more than one powdery beignets.

Or perhaps that you can make all of it home except way more healthy, Whole30 compliant, and occasional carb (even keto!). the name of the game? An actual jambalaya recipe with a quick substitution of cauliflower rice for white rice.

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Healthy Jambalaya (Whole30, Low Carb, Paleo)

Course Main Course
Cuisine American, Cajun
Keyword cajun, dinner, low carb, whole30
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings servings
Calories 311 kcal

Ingredients

1. 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced
2. 1 1/2 tablespoons olive oil or avocado oil
3. 4 cloves garlic minced
4. 1 red bell pepper deseeded and chopped (about 1 1/2 cups)
5. 1 green bell pepper deseeded and chopped (about 1 1/2 cups)
6. 1 stick celery thinly sliced
7. 1/2 onion chopped
8. 1 1/2 - 2 tablespoons Cajun seasoning
9. 1 teaspoon black pepper
10. 1/2 - 1 1/2 teaspoons salt The amount will depend on if your Cajun seasoning has salt
11. 1/8 teaspoon cayenne pepper optional
12. 2 14.5-oz cans fire-roasted tomatoes
13. 1 cup chicken broth
14. 5 cups cauliflower rice
15. 1 pound medium raw shrimp peeled
16. green onions sliced, for garnish
17. fresh parsley chopped, for garnish
18. Louisiana hot sauce to serve, optiona

Instructions

1. In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove sausage to a plate.
2. Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
3. Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
4. Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
5. Stir in shrimp and cauliflower rice. Cook on low, stirring regularly, until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp. Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.

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