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Low Carb Jambalaya

Cuisine: Gluten Free, LCHF, Low Carb
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Author: Mia Staysko
Forgo the rice and use cauliflower rice in this spicy low carb jambalaya.
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Ingredients

  • 6 skinless boneless chicken thighs, cut into bite-size pieces
  • 1 lb andouille hot Italian or chorizo sausage, sliced into ¼ inch thick slices
  • 1/4 cup avocado oil or ghee
  • 1 medium onion chopped
  • 1 large bell pepper sliced into 3/8" wedges, or 6-8 mini bell peppers seeded and cut in half
  • 2 cloves of garlic minced or crushed
  • 1 large can diced tomatoes undrained
  • 1 C chicken stock or bone broth preferably home made
  • 1 1/2 Tbsp creole spice or to taste
  • 1 - 1 1/2 C of cauliflower riced
  • 2 cups shelled and deveined shrimp
  • Salt and pepper to taste

Instructions

  1. Heat oil over medium high heat in a stainless steel or cast iron dutch oven.
  2. Brown the chicken pieces along with the sausages. Cook in batches if needed, setting any done pieces aside in a dish until all are just cooked through.
  3. If using raw Italian sausages I find it easiest to cook the sausages whole, remove from the pot to slice and then place back into the dish.
  4. Once all of the meat is cooked add the onion and peppers, cooking until just softened.
  5. Add the garlic and cook just a few minutes to soften.
  6. Add the tomatoes and chicken stock to the pot and bring to a low boil, uncovered.
  7. Season with creole spice and about 1 tsp salt.
  8. Simmer for about 10-15 minutes, taste and adjust seasoning.
  9. Add cauliflower rice, cook until done to your liking (I like mine to still have a bit of a bite)
  10. Add shrimp and cook for about 5 minutes until just done - don't over cook them!

Recipe Notes

Note: I made a bit of rice for hubby and there is enough sauce in this dish to serve it over rice, even with the cauliflower.