This Low Carb Jambalaya is made with juicy shrimp, chicken and andouille sausage and is only 7 net carbs per serving. Enjoy the flavors of the bayou without the guilt.
Recipe Note:
For the past 3.5 years, Chamere and I have made many trips to Louisiana (Baton Rouge, specifically) to visit my dad, who moved there to run the Big Easy Cookie Company with his partner. We fell in love with cajun food, of course! I mean.. who wouldn’t!? After starting our low carb journey about 8 months ago, we realized that many of our favorite Louisiana dishes were out of reach, unless we figured out how to recreate them at home. We’re really happy with how this recipe turned out, as we feel the flavors are spot on. We hope we make our friends and family in Louisiana proud!
Here's What You Need For Low Carb Jambalaya:
Ingredients:
- 6 tbsp salted butter
- 2 stalks of celery
- 1 whole jalapeño
- 1 medium size green bell pepper
- 1 small yellow onion (about 150 grams)
- 3 cloves of garlic (or about 1/2 tsp garlic powder)
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp cayenne pepper
- 1/2 tsp red pepper flakes* optional
- 1 pound chicken thighs
- 1 package andouille style sausage
- 2 tsp pink Himalayan salt (added slowly and to taste)
- 1/2 tsp ground black pepper (added slowly and to taste)
- 8 ounces crushed tomatoes
- 1.5 tsp liquid smoke* optional (we use Colgin brand)
- 3 bay leaves
- 1 package riced cauliflower (we get ours from Aldi)
- 12 oz jumbo shrimp
- Hot sauce to taste (we love Tabasco)
- Green onions for garnish (optional)
- Parsley for garnish (optional)
Here's How To Make Low Carb Jambalaya:
Start by thawing, peeling and deveining your shrimp (if necessary). Next, prep the rest of your ingredients, as there are quite a few and it will just make the whole process so much smoother! Dice your green bell pepper, onion and jalapeño. Mince your garlic, and cut your celery into thin strips. It would also be wise to measure out your dry seasonings, crushed tomatoes and liquid smoke. Dice up your chicken thighs and your andouille sausage as well.
Now, preheat your cast iron skillet for a few minutes. Add in your butter, then add in your iron, celery, green bell peppers and jalapeño. Cook until soft, about 3 minutes.
Now, add in your garlic, and dry seasonings (smoked paprika, cayenne pepper, red pepper flakes, oregano and thyme). Cook until garlic is fragrant. Only about 30 seconds to a minute, being careful not to burn the garlic.
Next, add in the chicken thighs and sausage. Season generously with salt and pepper. Cook until chicken is cooked thru, about 5-7 minutes.
After chicken is cooked thru, add in your crushed tomatoes, liquid smoke, bay leaves and cauliflower rice. Cook over medium heat for about 3 minutes.
Now, add in your shrimp. Cook for about 3-5 minutes (shrimp cooks fast!) Then season with some Tabasco sauce. Adjust your other seasonings as well. We added more salt and pepper at this time.
Garnish with parsley, green onions or fresh thyme (or all of the above!) Enjoy!
Now, just serve and enjoy!
Please let us know if you guys give this recipe a try. We think it would be perfect for Mardi Gras coming up this week. You don’t even have to go off plan! If you missed last week’s recipe, here’s a link to our Easy Low Carb Creamed Spinach.
Until next time,
Briana & Chamere
This Low Carb Jambalaya is made with juicy shrimp, chicken and andouille sausage and is only 7 net carbs per serving. Enjoy the flavors of the bayou without the guilt.
- 6 tbsp salted butter
- 2 stalks celery
- 1 whole jalapeño
- 1 whole medium green bell pepper
- 1 small yellow onion (about 150 grams)
- 3 cloves garlic (or about 1/2 tsp garlic powder)
- 2 tsp pink Himalayan salt (add gradually and to taste)
- 1/2 tsp black pepper (add gradually and to taste)
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tsp cayenne pepper
- 1/2 tsp red pepper flakes (optional)
- 1 pound chicken thighs
- 12 ounces andouille sausage
- 8 ounces crushed tomatoes
- 1.5 tsp liquid smoke (optional)
- 3 whole bay leaves
- 1 package riced cauliflower
- 12 ounces jumbo shrimp
- Tabasco hot sauce to taste
- Parsley for garnish
- Green onions for garnish
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Start by thawing, peeling and deveining your shrimp (if necessary).
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Dice your green bell pepper, onion and jalapeño. Mince your garlic, cut your celery into thin strips.
-
Measure out your dry seasonings, crushed tomatoes and liquid smoke.
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Dice up your chicken thighs and your andouille sausage, set aside.
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Heat your cast iron on medium heat. Melt your butter in the pan, add in your bell pepper, onion, celery and jalapeño. Cook for 3-5 minutes until soft.
-
Now, add in your garlic, and dry seasonings (smoked paprika, cayenne pepper, red pepper flakes, oregano and thyme). Cook until garlic is fragrant. Only about 30 seconds to a minute, being careful not to burn the garlic.
-
Next, add in the chicken thighs and sausage. Season generously with salt and pepper. Cook until chicken is cooked thru, about 5-7 minutes.
-
After chicken is cooked thru, add in your crushed tomatoes, liquid smoke, bay leaves and cauliflower rice. Cook over medium heat for about 3 minutes.
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Now, add in your shrimp. Cook for about 3-5 minutes (shrimp cooks fast!) Then season with some Tabasco sauce. Adjust your other seasonings as well. We added more salt and pepper at this time.
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Garnish with parsley, green onions or fresh thyme (or all of the above!) Enjoy!
Recipe notes:
We used crushed tomatoes for this recipe instead of diced. We just prefer the texture with the crushed tomatoes, but you can definitely use diced tomatoes. We also like things spicy, so just know, this recipe is a little hot. Leave out some of the spicier ingredients if you want, or just adjust to your preferences.
Macros:
Makes 6 servings. 439 calories per serving, 7 net carbs (3 grams of fiber), 28 grams of fat, 39 grams of protein.
We calculate our macros using MyFitnessPal as a courtesy, but please know, that your macros will vary depending on the brands you use. Be sure to keep track of your own nutritional information.
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