Low-Carb Jambalaya
A bold and flavorful one-pan dish combining shrimp, chicken, and andouille sausage with okra, cauliflower rice, and Cajun spices. Simmered with tomatoes, garlic, and a touch of Worcestershire sauce, it delivers the essence of classic jambalaya while keeping it diabetes-friendly and low-carb. Perfect for a hearty, wholesome meal.
Ingredients
Protein:
- 1 lb frozen shrimp thawed and peeled
- 2 chicken thighs thawed and diced
- 2 andouille sausage links sliced
Vegetables:
- 1 large red onion diced
- 1 red bell pepper diced
- 2 cups frozen okra
- 4 cups frozen cauliflower rice
Spices and Seasonings:
- 2 tbsp Cajun seasoning adjust to taste
- 1 tsp smoked paprika
- ½ tsp dried thyme from your pantry
- 1 bay leaf
- Salt and black pepper to taste
Other Pantry Staples:
- 3 tbsp olive oil for cooking
- 4 cloves garlic minced
- 1 14.5 oz can diced tomatoes (drained slightly)
- 1½ cups chicken stock or broth
- 2 tsp Worcestershire sauce
- Hot sauce optional, for serving
Instructions
Prepare the Ingredients:
- Thaw the shrimp and chicken thighs, pat them dry, and season lightly with Cajun seasoning.
- Dice the red onion and red bell pepper.
Cook the Proteins:
- Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the andouille sausage slices and sauté until browned, about 3 minutes. Remove and set aside.
- Add another tablespoon of olive oil and cook the diced chicken thighs until browned on all sides but not fully cooked, about 4 minutes. Remove and set aside.
Cook the Aromatics and Vegetables:
- In the same pan, add the remaining olive oil and sauté the onion, red bell pepper, and garlic until softened, about 5 minutes.
- Stir in the Cajun seasoning, smoked paprika, thyme, and bay leaf. Cook for another minute to bloom the spices.
Simmer the Base:
- Add the diced tomatoes, chicken stock, and Worcestershire sauce to the skillet, scraping the bottom to deglaze.
- Return the sausage and chicken to the skillet. Stir to combine and simmer on medium-low heat for 10 minutes.
Add the Okra and Cauliflower Rice:
- Stir in the frozen okra and cauliflower rice. Cover and cook for another 5 minutes, stirring occasionally.
Cook the Shrimp:
- Add the shrimp to the skillet, stirring gently to incorporate. Cover and cook for 3-4 minutes, until the shrimp are pink and opaque.
Adjust Seasoning and Serve:
- Taste and adjust seasoning with more Cajun seasoning, salt, and pepper.
- Serve hot, garnished with a splash of hot sauce, if desired.
Notes
About 8g net carbs per serving.