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Healthy Jambalaya (Whole30, Low Carb, Paleo)

Healthy Jambalaya Low Carb Paleo

This wholesome jambalaya features sausage, shrimp, and cauliflower rice for a low-carb, paleo, and Whole30-friendly twist on a classic Cajun dish, perfect for a quick, healthy meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course low carb, Main Course
Cuisine cajun
Servings 8 people
Calories 350 kcal

Equipment

  • 1 large heavy-bottomed pot or Dutch oven

Ingredients
  

  • 1 pound chicken-apple sausage sliced
  • 1 ½ tablespoons avocado oil divided
  • 4 cloves garlic minced
  • 1 red bell pepper deseeded and chopped (about 1 ½ cups)
  • 1 green bell pepper deseeded and chopped (about 1 ½ cups)
  • 1 stick celery thinly sliced
  • ½ onion chopped
  • 1 ½ to 2 tablespoons Cajun seasoning
  • 1 teaspoon black pepper
  • ½ to 1 ½ teaspoons salt adjusted to seasoning salt content
  • ⅛ teaspoon cayenne pepper optional
  • 2 14.5-ounce cans fire-roasted tomatoes (29 ounces total)
  • 1 cup chicken broth
  • 5 cups frozen cauliflower rice
  • 1 pound medium raw shrimp peeled
  • Green onions sliced, for garnish
  • Fresh parsley chopped, for garnish
  • Louisiana hot sauce optional for serving

Instructions
 

  • Heat ½ tablespoon avocado oil in a large heavy-bottomed pot or Dutch oven over medium heat; brown the sliced sausage on both sides, stirring occasionally, then transfer to a plate.
  • Add remaining 1 tablespoon avocado oil to the pot; sauté garlic, onion, red and green bell peppers, and celery until softened, about 5 to 7 minutes.
  • Stir in Cajun seasoning, black pepper, salt, and optional cayenne pepper; mix well.
  • Add fire-roasted tomatoes, chicken broth, and cooked sausage back to the pot; combine thoroughly.
  • Bring the mixture to a boil, then reduce heat to low; simmer uncovered for 25 to 35 minutes until thickened and reduced.
  • Stir in shrimp and frozen cauliflower rice; cook on low heat, stirring regularly until shrimp are pink and opaque and the rice is heated through, being careful not to overcook shrimp.
  • Serve the jambalaya topped with sliced green onions and chopped parsley; offer Louisiana hot sauce on the side if desired.

Notes

  • Use chicken-apple sausage for Whole30 compliance.
  • Adjust salt according to your Cajun seasoning to avoid oversalting.
  • Do not overcook shrimp to keep it tender.
  • Store leftovers in an airtight container in the refrigerator up to 3 days.