Healthy Jambalaya with Sausage & Shrimp #lowcarb #paleo

Healthy Jambalaya with Sausage & Shrimp #lowcarb #paleo

This sound jambalaya formula is a Whole30, paleo, low carb take on valid Cajun nourishment. , Easy, quite fast, and even keto well disposed, with hotdog and shrimp.

Is there anything superior to genuinely legitimate Cajun nourishment around each corner? All things considered, just maybe the way that you can pursue everything down with a lot of neighborhood brew and two or three fine beignets.

Or then again perhaps that you can make everything home aside from way more beneficial, Whole30 consistent, and low carb (even keto!). The mystery? A valid jambalaya formula with a brisk substitution of cauliflower rice for white rice.

The mix of Cajun fixings, similar to wiener, shrimp, and Cajun "heavenly trinity" (onions, chime peppers, celery), make this solid jambalaya taste very valid.

Ensure you stew the solid jambalaya blend. On the off chance that you don't and the fluid doesn't legitimately decrease, you'll end up with a soupier dish than what a jambalaya ought to be.

Also try our recipe Vegan Jambalaya

Healthy Jambalaya with Sausage & Shrimp #lowcarb #paleo

This healthy jambalaya recipe is a Whole30 and low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole recipe is even keto friendly, thanks to cauliflower rice!


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


  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.
  6. Serve with Louisiana hot sauce.

Read more our recipe : Chicken and Broccoli Pasta

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