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