I share this meal on instagram stories often and included the recipe in an in feed instagram post. Everyone enjoys the low carb jambalaya so much, I decided to create its’ very own blog post for saving on Pinterest and more!
The jambalaya is packed with so many veggies & is a family favorite now! The recipe is low carb friendly, Nick follows a low carb lifestyle and I follow a lot of vegetables lifestyle- so the cauliflower rice jambalaya recipe is a great recipe for both of us to enjoy!
I add & subtract veggies dependent upon what’s available in fridge (for example I will add more peppers if I do not have celery)
Cauliflower Rice Jambalaya Ingredients (serves 4-5).
3 chopped celery stalks
5 chopped mini peppers (or 1 whole pepper, we keep minis around for kid snacks so I usually have mini peppers)
3 minced garlic cloves
2 minced shallots
3 chopped Campari tomatoes (or one big tomato)
1 package of spicy andouille sausage
3 cups of chopped shrimp (😬 that amount is a guess)
1 bag of frozen cauliflower riceGreen onion & parsley for garnish (green onion is perfect crunch!)
* I only use @ribrackbbqsauce cajun seasoning because they have no sugar (sugar is totally unnecessary & annoying how all pre-made spices have it but I am now going on a tangent… lol)
How to Make Cauliflower Rice Jambalaya Recipe:
Sauté celery, garlic and shallots until softened.
Add peppers and sauté until softened.
Add chopped andouille sausage to veggies
Sauté til sausage is browned
Add cauliflower rice, tomatoes & chopped shrimp and cook until shrimp is done & cauliflower rice is heated.
(if you are not using frozen riced cauliflower, you will have to sauté in the first step to soften)
Add Cajun seasoning to taste- it depends how spicy you want it and how spicy the andouille you use is
Some Recipe Notes and Tips:
You can sub chicken if you want a lighter dish but the andouille is main ingredient for the spice- so you will need to add a lot more Cajun seasoning.