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17 September, 2017

Jambalaya – Low Carb

Posted in : Main Dish, Pork, Poultry, Seafood on by : Katherine Tags: ,


I used the make a jambalaya recipe ALL the time.  However, beginning this new low carb thing, rice is off the menu.  So I just put it out of my mind.  Then I tried a few recipes that replaced rice with cauliflower rice and was amazed at how good it was!  So I figured why not try it with my jambalaya?  SUCCESS!!

Serves 8 | 1 cup = 1 serving

Low Carb Jambalaya

25 minPrep Time

25 minCook Time

50 minTotal Time

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  • 1 Tbsp Butter
  • 2.5 oz White onion (diced)
  • 1/2 tsp Minced garlic
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 1/4 tsp Red pepper flakes (optional)
  • 1/2 lb Conecuh sausage (sliced)
  • 29 oz Stewed tomatoes (2-14.5oz cans)
  • 12 oz Riced cauliflower (frozen)
  • 10 oz Boneless, skinless chicken breast
  • 6 oz Shrimp (frozen is fine)


  1. Boil chicken breasts then shred.
  2. Melt butter over medium heat in a large skillet. Add onion, garlic, salt, pepper, and optional red pepper flakes. Cook until onions are soft.
  3. Add sausage and heat through.
  4. Pour cans of tomatoes into a small bowl. Cut them into bite size chunks. Add tomatoes (do not drain) and cauliflower to skillet. Heat over medium heat until it becomes bubbly.
  5. Add chicken and shrimp. Heat over medium/low heat for about 10-15 minutes.
  6. Serve topped with chives if desired.
Cuisine: Cajun | Recipe Type: Pork, Poultry, Seafood


For the chicken, you can use 10 oz of cooked chicken or even a can of chicken. You can also reduce the amount if desired.