Low Carb Creole Jambalaya

Low Carb Creole Jambalaya

I whipped up some low carb creole shrimp and andouille sausage jambalaya this weekend, and it was delicious! A few days ago I saw a comment about someone that said something about cajuning (not a word I know) up these low carb smoked pork quesadillas I made the other day. Well this got the wheels turning in my head, and I thought why not try making some jambalaya!

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Now, to give a little disclaimer, I have never been to Louisiana or New Orleans. I am not Cajun or Creole, nor will I ever be. I do, however, love cajun/creole food (at least what I think is cajun/creole food), and I do love cooking. I also love spice, and I thought doing something like this would be right up my alley. My closest approximation of trying to cook anything cajun/creole in the past has been making some Uncle Ben’s Jambalaya and mixing in some sausage and shrimp (which was pretty good but most decidedly not low carb). I thought this time I would try and do something similar, just with cauliflower rice.

Low Carb Shrimp and Andouille Sausage Jambalaya Less than 8 carbs per serving!

While researching what all actually went into jambalaya, I found that there were SO many version and takes on how it should be made. Some people said with tomato, others said without it. Others stated to use celery, while others said to leave it out. In the end, it was up to the real boss here (My beautiful bride-to-be!) and I just tried to do something that I thought would taste good, so I added tomatoes. I actually forgot to add the celery in this recipe (sorry trinity!), and it tasted great, but I have read that other people enjoy it. Maybe next time. So the final product is a celeryless creole style (because I had tomatoes!) low carb cauliflower jambalaya! That’s a bit of a mouthful.

I also tried out something new this week and made up a video of me making it, complete with bouncy music accompaniment!

I know. I look like I’ve got some pretty legit knife skills. The whole video editing just makes it seem that way. I hope you guys liked the video. It’s my first go at making a cooking video, so i’ll definitely need to work on it, but I don’t think it turned out too bad.

I hope you all try it out and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Makes 4 Servings

Ingredients:

1 Medium Tomato

1/2 Medium Onion

1 Medium Green Bell Pepper

14 oz Andouille Sausage

12 oz Large Shrimp

1 Head of Cauliflower (About 3 Cups)

1 tsp Worcestshire

6 tsp Slap Ya Mama Seasoning (Affiliate Link, and I love my mother very much!)

Oil/Fat/Cooking Spray

Directions:

  1. Preheat cast iron skillet on medium-high heat and grease the inside with your choice of fat or cooking oil.
  2. Chop tomato in half and place on a baking pan.
  3. Broil tomato until charred on the outside.
  4. Dice green pepper and onion.
  5. Cut cauliflower and put in food processor our blender (I used my Ninja – Affiliate Link) and chop until the size of rice.
  6. Puree charred tomatoes (“Fire Roasted” Now!).
  7. Chop andouille sausage and brown in pre-heated skillet.
  8. Season shrimp with 3 tsp of Slap Ya Mama Seasoning.
  9. Add peppers and onions to the pan with the sausage.
  10. Add in pureed tomatoes to the pain and mix well.
  11. Add worcestshire.
  12. Cook for about 10 minutes and add cauliflower.
  13. Add shrimp and cover cooking for another 5-10 minutes until pink and everything is well incorporated.
  14. Serve and enjoy!

If you all enjoyed this recipe, I would love it if you commented down below, or even shared it on social media. Thanks!

Nutrition Info:

Cauliflower Jambalaya Info

7.6 Net Carbs per servings (this makes 4 servings)

45 thoughts on “Low Carb Creole Jambalaya

  1. This looks like a yummy once in a while dish. That’s quite a lot of salt for one serving.

    I’ve had a few jambalayas here and there. Some good, some terrible. I do love shrimp, so I’ll give this one a shot! And your video turned out great for a first try! The lighting was sorta iffy, but all in all a well made clip.

    1. I could actually eat this all the time. Granted, the salt content was pretty high. I think next time I might try making up my own spice seasoning, but using the Slap Ya Mama was pretty darn easy, and it tasted great too. Thanks for the constructive criticism on the video. The lighting was probably the hardest part since I was trying to use natural light for it, as I have read everywhere the using artificial lights make things look off. I’ll definitely be working on it more soon, so stop back in and check it out!

  2. Wow! Your video made me so hungry! Looks so darn good. My husband would love this, so yes I am absolutely going to make this for us! Great post…keep them coming!

    1. I’m so glad you liked the video! I didn’t know how it would turn out being my first one, but I thought it wasn’t half bad. I most certainly will have some more recipes coming up soon. I hope you do make this and I hope your husband does love it. Let me know how it turns out, and thanks for dropping in!

  3. Pete,

    I HAVE lived in New Orleans, and can say that your jambalaya certainly LOOKS delicious!

    Love the video! Great way to show the exact preparation of the ingredients.

    The shrimp certainly makes it extra tasty! You’re sure spicing things up, in a good way!

    Roger

    1. Well i’m glad that I have your approval Roger! I thought that making a video would be a fun way to see how I made the jambalaya. I hope it is helpful. I love seafood, and I always love having an excuse to prepare. Especially since it’s all relatively painless! Although, I did get the shell on shrimp, so next time it may be easier to get some shell off. Thanks for stopping by!

  4. I love shrimps, this receipe makes me really hungry, looks realtively easy to cook and does not take much time and effort to preper, thank you very much for time to post this delicious I suppose food. You cooked it few times yourself ?

    1. It’s really not a hard recipe at all to prepare. The great thing about this is that you can take out and put in generally whatever you would like. I’ve seen jambalaya with only seafood and other times with only meat. I’ve even seen it with gator. I’ve actually never tried making jambalaya, but I did my research, and I also cook pretty often. I hope you try out the recipe and let me know how it turns out!

  5. Hi Pete,
    I love jumbalaya and eating healthy so this recipe is perfect for me. I don’t cook a lot, but you broke it down and explained how to make it in very simple terms which was awesome! The video was also very helpful. I plan on trying to make it soon now, thanks for the great article!

    1. Hi Jon, I definitely would suggest making some jambalaya. It’s really a very easy recipe, and it tasted awesome! I’m glad the video could be of help. I thought it’d be a fun experiment, and I plan on doing it again for more recipes. Come back by and check soon and I’ll definitely have some more good stuff for you!

  6. Oh man Pete, I’m starving and that jambalaya looks incredible! You’re killing me! Really nice touch adding the video. Looks to me like you’ve got some pretty good production skills too. And now I have to go eat something!

    1. Thanks Mike! I’ve never put together a video like that before, but I think it turned out okay. I’ll definitely have to figure out a way to get some decent light in my kitchen. I had mirrors outside shining sunlight on my kitchen! Thanks for stopping by, and I hope you try out some recipes!

  7. Hey Pete

    I’m back for more , you have a way of inventing new recipes all the time and they all look so appetizing!
    I’ll try to make this one and I’ll tell you how it goes

    Ruben

    1. I’m glad the recipe looks appetizing. I have to give the photo credits to my wonderful fiancee and her fancy phone! It’s amazing how far technology has come in such a short time. I’ll have some delicious new dishes coming up soon, so come back soon!

  8. I am always rambling on how I can’t get nice delicious food that doesn’t add on to my waistline. You can’t blame me for thinking that as I’ve put on almost 5 kg in the past 6 months. When I saw the image that your side, I’m practically drooling. Bookmarked this site and hope to try the recipe.

    1. It’s definitely possible to have delicious food that is still healthy. I know that that’s how I used to feel. I found it is possible if you just make it yourself. I’ll be adding tons more dishes, so come back around and i’ll show you just how delicious eating low carb can be!

  9. I have to agree, this looks wonderful. I am not Cajun either, but like you, I love their food. Will definately have to try this recipe out. Keep them coming…

    1. I love all things spicy, so although i’m not Cajun, I definitely think this dish had some of that Louisiana/New Orleans flair to it. I think next time adding some gator to the dish would make it even more authentic. I hope you try it out and let me know how you like it!

  10. Man I love jabalaya. I made some delicious Jabalaya in the slow cooker before and it was pretty good! Got to give this a try.

    1. I saw some slow cooker jambalaya while I was doing research, and it looked like it was pretty delicious. The only thing with this recipe is, since it’s using cauliflower and not rice, a slow cooker would not be necessary. Cauliflower doesn’t need long times to cook in order to retain it’s “rice”like texture. The ease of using a slow cooker is a big plus though. If you do try it out in a slow cooker, let me know how it turns out!

    1. I’m glad you think so! I tried to make the video seem that way because it really was quite a simple dish to put together. I know that a lot of times we’ll go out to eat or see someone else cook something and think to ourselves that we could never make that. I wanted to dispel that idea by making the video and the recipe as simple as possible.

  11. This looks Fabulous! Not only does it look tasty, I love that is is low carb! Im a southern girl and this is right up my alley. I will definitely bookmark this and try it. Thanks for sharing this wonderful recipe!

    1. I’m glad you like it! I think it’s always great making old recipes new ways. Especially when they can be made healthy and low carb! Let me know how it turns out whenever you do make it, and thanks for stopping by!

  12. This is absolutely awesome, literally just emailed this link to my girlfriend so we know what to make for dinner tomorrow night.

    Keep it up!

  13. I just want to say that I love Jambalaya even thought I haven’t eaten it for years now. Great comfort food. I’d be lying if I said I wasn’t in the mood for some now after reading your post.

    1. Well if you’re in the mood then I think you better get make you some! I’m glad this post looks appetizing enough to get you hungry. Jambalaya is certainly not something I think of making too much, but i’m glad I did!

    1. Thanks! It most certainly is low carb, with under 8 grams per serving. I hope you do try it out and let me know how you like it!

  14. Being from the UK, and never having travelled to the US, I have never tried Jambalaya before. However, do you know what, your description and subsequent recipe has got the old taste buds salivating, so I may just try your recipe this coming weekend. And I love the new addition to the English language – cajuning 🙂

    1. Well I think you’ve definitely got to try some jambalaya. This is great if you enjoy spicy food as well. My version is a low carb one (as I live low carb) but you could always do it regularly with rice as well if you aren’t trying to stick to a low carb plan. I’m glad you liked my cajuning up phrase. It was inspired by another comment someone had left me! Thanks for coming by!

  15. Wow Pete that looks so delicious, I am going to give this a try. My wife loves shrimp and if I could get this down, I think she’ll love me even more. The video was awesome and made my mouth water. Thank you for such a great meal with all the directions needed to make it. I’ll let you know how mine turns out.

    1. I think that this is something that anyone can make. I hope you two do try it and let me know how it turns out. Thanks for stopping by!

  16. G’Day Pete

    I’m smiling as I read this mate. Not just because of the great post & delicious recipe, but anyone who is a Seinfeld fan will remember Newman saying “jambalaya” in the Soup Nazi episode. 😉

    1. I didn’t even think of that, but oddly enough I was just talking about the Soup Nazi episode today! What a coincidence. Thanks for stopping by!

  17. Yummy! What a great recipe. I’m always looking for new ideas, new recipe to feed my family…
    This seems to be a good, pretty quick one,

    Thank you,
    Vicky

    1. It really is a quick and easy recipe. I think the longest part for me was getting all the shells off of the shrimp! I hope you try it out and swing back by and let me know how you liked it!

    1. It may be a little too high for you. I normally don’t use salt in the majority of my recipes, but this time since I used a pre-made blend, it already had salt included. Next time I will try out making my own blend and see how it turns out.

  18. Ohh man, that looks delicious!! I have no idea where I would buy andouille sausage here in Australia, would chorizo sausage work?

    I made an amazing Indian curry the other night (if I do say so myself!). We often have raw cauliflower rice, but I actually dry fried it with some smoked garlic and onion. I tell you, there is no going back from that, it was great!

    Thanks for the recipe, I am also going to try your ribs too.

    1. I think chorizo would be a great substitute, or really any kind of smoked sausage would work as well. Chorizo would give it a nice twist on the recipe. That curry you had sounds amazing. I’ll have to try it out some time. There are so many things you can do with cauliflower rice. I’ll be putting up some new recipes with it soon, so come back soon to check it out. I hope you do try out the ribs as well, they were pretty awesome (and i’m saying so myself!).

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