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RECIPE: Cauliflower Rice Jambalaya

low carb jambalaya on a plate with napkin and a fork

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) 

assortment of colorful vegetables

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!)
Cajun seasoning

* 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.  

The recipe difficulty is in chopping everything up, otherwise it is a one pan meal with little clean up- important in my opinion, I hate washing dishes.
 
The jambalaya also makes GREAT leftovers, I have it for lunch the next day every time.  I hope you enjoy!

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  1. nancy says:

    This sounds so good. You can use chicken and andouille together.
    I used to love Tony Chachere’s but Slap Ya Mama is better. I have seen it all over, even in Canada.
    I’m from Louisiana and errbody I know uses Slap.

    It’s ridiculous how much sugar is in stuff. I used to LOVE this Japanese seasoning, furikake, kinda like Everything Bagel with seaweed. Gah! So much sugar, what was I thinking! Once you get off the sugar train, it’s gross to eat some stuff.

    • Yes, adding shrimp, chicken and andouille totally works, I just am already full from shrimp and andouille already lol!

      Slap your Mama looks great and it is so inexpensive! Thank you for heads up!

      Sugar is ridiculous, it is in everything, so I try to make more from scratch but that is time consuming.

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