There are few dishes that bring back memories of my travels to the vibrant city of New Orleans quite like jambalaya. This Keto Jambalaya recipe perfectly captures the essence of Louisiana cuisine while staying true to a low-carb lifestyle. I remember my first trip to New Orleans vividly. The streets were alive with music, and the air was filled with the aroma of Cajun and Creole cooking. One of my fondest memories was sitting in a bustling restaurant in the French Quarter, enjoying a hearty bowl of jambalaya. The combination of flavors and the lively atmosphere made it an unforgettable experience.
This Keto Jambalaya recipe is a wonderful way to bring a piece of that experience into your home. By using riced cauliflower instead of traditional rice, this dish becomes a keto-friendly option that doesn’t sacrifice taste. The peeled shrimp and Andouille sausage provide a rich and satisfying protein base, while the mix of bell peppers, onions, and celery adds a burst of color and crunch. The Cajun spice blend ties everything together, giving the dish that distinctive Louisiana kick.
One of the best parts about this recipe is its flexibility. If you prefer a spicier dish, you can add more Cajun seasoning or even a dash of hot sauce. For those who enjoy a bit of smokiness, a pinch of smoked paprika can elevate the flavor profile. If shrimp isn’t your favorite, you can easily substitute it with chicken or a different type of seafood. The beauty of jambalaya lies in its versatility and the ability to customize it to your liking.
When cooking this Keto Jambalaya, I like to use a large non-stick skillet to ensure even cooking and easy cleanup. The process begins by browning the sliced Andouille sausage, which adds a depth of flavor to the dish. Sautéing the onions, bell peppers, and celery in the same skillet allows them to absorb all the delicious flavors from the sausage. Adding the garlic, riced cauliflower, and seasonings creates a fragrant base that complements the shrimp and tomatoes perfectly.
As the shrimp cooks and the liquid reduces, the jambalaya thickens into a hearty, satisfying meal. Returning the sausage to the skillet for the final minute of cooking ensures that all the flavors meld together beautifully. This dish is best enjoyed fresh off the stove, but it also reheats well, making it a great option for meal prep.
Whether you’re reminiscing about a trip to New Orleans or simply looking for a delicious and healthy meal, this Keto Jambalaya is sure to please. It’s a flavorful, easy-to-make dish that brings a taste of the Big Easy to your kitchen. Enjoy it with family and friends, and let the vibrant flavors transport you to the lively streets of New Orleans.
Making Keto Jambalaya
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Ingredients
- 2 cups riced cauliflower
- 1/2 teaspoon black pepper
- 1 lb peeled shrimp
- 2 minced garlic cloves
- 1/3 cup + 1 tablespoon chicken broth
- 1 tablespoon oil
- 3 large bell peppers (red, yellow, green)
- 1 lb Andouille sausage, sliced
- 1 teaspoon salt
- 2 chopped celery stalks
- 3/4 cup + 2 tablespoons canned diced tomatoes
- 1 tablespoon Cajun spice blend
- 1 1/2 large chopped onions
Directions
- Peel the shrimp and slice the sausage into small pieces.
- In a non-stick skillet, heat the oil and cook the sausage until golden brown. Remove and set aside.
- In the same skillet, sauté the chopped onions for 2-3 minutes until fragrant.
- Add the chopped bell peppers and celery, cooking until they soften. Stir in the minced garlic, riced cauliflower, salt, black pepper, and Cajun seasoning. Cook for a few more minutes.
- Pour in the diced tomatoes and chicken broth, then add the shrimp. Let it simmer until the liquid reduces and the mixture thickens.
- Return the cooked sausage to the skillet and simmer for an additional minute.
- Remove from heat, adjust seasoning with salt and pepper if needed, and serve immediately.
FAQs:
Can I use fresh tomatoes instead of canned diced tomatoes?
Yes, you can use fresh tomatoes. Just make sure to chop them finely and use the equivalent amount to maintain the correct consistency.
What can I use instead of Andouille sausage?
If Andouille sausage is not available, you can substitute it with any smoked sausage or even chorizo for a different flavor profile.
Is there a way to make this dish spicier?
To make the dish spicier, you can add more Cajun spice blend or include some chopped jalapeños or a dash of hot sauce.
Can I prepare this Keto Jambalaya ahead of time?
Yes, you can prepare this dish ahead of time. Store it in an airtight container in the refrigerator for up to 3 days and reheat it on the stove before serving.
What other vegetables can I add to this Jambalaya?
You can add other low-carb vegetables such as zucchini, spinach, or mushrooms to enhance the flavor and nutritional value of the dish.
Keto Jambalaya
Ingredients
- 1 lb peeled shrimp
- 1 lb Andouille sausage sliced
- 1 tablespoon oil
- 1 1/2 large chopped onions
- 3 large bell peppers red, yellow, and green
- 2 minced garlic cloves
- 2 cups riced cauliflower
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Cajun spice blend
- 3/4 cup + 2 tablespoons canned diced tomatoes
- 1/3 cup + 1 tablespoon chicken broth
- 2 chopped celery stalks
Instructions
- Peel the shrimp and cut the sausage into small pieces.
- Heat oil in a non-stick skillet. Cook the sausage until it turns golden brown, then set it aside.
- In the same skillet, sauté the onions for 2-3 minutes until they become fragrant. Add the chopped bell peppers and celery, cooking until they are soft. Stir in the minced garlic, riced cauliflower, salt, black pepper, and Cajun seasoning. Cook for a few minutes.
- Pour in the diced tomatoes and chicken broth, then add the shrimp. Let it simmer until the liquid reduces and the mixture thickens. Return the sausage to the skillet and simmer for an additional minute.
- Remove from heat, adjust the salt and pepper if needed, and serve immediately.
