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.
Start by thawing, peeling and deveining your shrimp (if necessary).
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.
Dice up your chicken thighs and your andouille sausage, set aside.
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.
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!
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.
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.