Name: Low Carb Jambalaya with Chicken, Shrimp and Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 75 min
Ingredients: 4 tablespoons olive oil, divided; 2 tablespoons Cajun seasoning, preferably salt-free, divided; 1 can petite diced tomatoes, undrained; 1 red bell pepper, chopped; Tabasco sauce, to taste; 1 large onion, finely chopped; salt and freshly ground black pepper; 1 tablespoon Hungarian paprika; 1 bag cauliflower "rice" or "pearls" --OR-- 1 large head cauliflower, grated; 8 ounces large peeled and deveined shrimp; 4 links Andouille sausage, halved lengthwise and sliced; 1/4 cup chopped fresh parsley, divided; 2 stalks celery, chopped; 2 boneless skinless chicken breast halves; 4 cloves garlic, minced

Jambalaya

What is the difference between gumbo, jambalaya, and etoufee?

What kind of meat should I use for jambalaya?

What kind of rice should I use for jambalaya?

How do I make my jambalaya more flavorful?

Low Carb Jambalaya with Chicken, Shrimp and Sausage is a healthful and nutritious twist on the New Orleans classic that's made with cauliflower "rice."

Crustacean Shellfish

Gluten Free

Lactose Free

Paleo

Whole 30

Oils

milliliter

olive oil

Seasonings

gram

cajun seasoning

Canned Vegetables

diced tomato

Fresh Vegetables

red bell pepper

Condiments

tabasco

onion

Salt & Pepper

paprika

cauliflower

Seafood

shrimp

Bacon & Sausage

andouille pork sausage

fresh parsley

celery

Poultry

chicken breast

garlic

Vitamin B6

Vitamins

Riboflavin (B2)

Copper

Minerals

Beta-carotene

Vitamin A

Choline

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Thiamin (B1)

Manganese

Iron

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Vitamin K

Vitamin C

Alpha-carotene

Cholesterol

Trans fatty acids

Beta-cryptoxanthin

Selenium

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Meat & Seafood

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