Healthy Jambalaya (Whole30, Low Carb, Paleo) #healthyfood #dietketo

This solid jambalaya formula is a Whole30 and low carb variant of a true Cajun dish. With frankfurter and shrimp, this paleo Creole formula is even keto cordial, because of cauliflower rice! Shockingly simple, as well, and it meets up in somewhat less than 60 minutes.

Or on the other hand possibly that you can influence everything home to aside from way more beneficial, Whole30 agreeable, and low carb (even keto!). The mystery? A legitimate jambalaya formula with a fast substitution of cauliflower rice for white rice.

Include more oil and sauté your Cajun "heavenly trinity" (onions, chime peppers, and celery), alongside the garlic, until mellowed. Include your seasonings, from Cajun flavoring to cayenne pepper, and blend. Pour in tomatoes and chicken stock, at that point heat blend to the point of boiling.

Blend in cauliflower rice, ideally from solidified, and shrimp and cook, mixing routinely, until cauliflower rice is warmed through and shrimp is pink and no longer translucent. Present with cut green onions, hacked parsley, and Louisiana hot sauce.
Healthy Jambalaya (Whole30, Low Carb, Paleo)
Also try our recipe Tuna Stuffed Avocados


  • 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced
  • 1 1/2 tablespoons olive oil or avocado oil
  • 4 cloves garlic minced
  • 1 red bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 green bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 stick celery thinly sliced
  • 1/2 onion chopped
  • 1 1/2 - 2 tablespoons Cajun seasoning
  • 1 teaspoon black pepper
  • 1/2 - 1 1/2 teaspoons salt The amount will depend on if your Cajun seasoning has salt
  • 1/8 teaspoon cayenne pepper optional
  • 2 14.5-oz cans fire-roasted tomatoes
  • 1 cup chicken broth
  • 5 cups cauliflower rice
  • 1 pound medium raw shrimp peeled
  • green onions sliced, for garnish
  • fresh parsley chopped, for garnish
  • Louisiana hot sauce to serve, optiona


  1. In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove sausage to a plate.
  2. Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
  3. Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
  4. Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
  5. Stir in shrimp and cauliflower rice. Cook on low, stirring regularly, until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp. Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.
Read more our recipe Sheet Pan Garlic Ranch Pork Chops & Potatoes

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