Low-Carb Cajun Jambalaya
A Southern-inspired cauliflower rice jambalaya with chicken, turkey sausage, and shrimp in a bold Cajun tomato sauce.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 red onion, diced
- 225g chicken, diced
- 170g turkey sausage, sliced
- 1 capsicum, diced
- 2 stalks celery, diced
- 1 cup cherry tomatoes, halved
- 225g raw shrimp, peeled and deveined
- 1/2 cup tomato sauce
- 2 tbsp tomato paste
- 1 cup chicken stock
- 2 bay leaves
- Cajun seasoning, sea salt, and pepper to taste
- Green onions for garnish
Original recipe: https://fitmencook.com/recipes/low-carb-cajun-jambalaya-one-skillet-recipe/
Method
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Pulse cauliflower florets in a food processor until they resemble rice. Transfer to a cheesecloth or paper towels and squeeze out as much moisture as possible. Set aside.
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Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add garlic and red onion and sauté for 2–3 minutes until softened.
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Add the chicken and turkey sausage and cook until the chicken is browned and the sausage is lightly caramelized.
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Stir in the bell pepper, celery, and cherry tomatoes. Season with Cajun seasoning, salt, and pepper. Cook for 3–4 minutes.
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Add the tomato sauce, tomato paste, and chicken broth. Stir to combine, then add the bay leaves.
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Fold in the cauliflower rice and shrimp. Cover and simmer over medium-low heat for 15–20 minutes until the shrimp are cooked through and the cauliflower rice has absorbed the sauce.
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Remove the lid and cook uncovered for a few minutes to allow excess liquid to thicken.
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Remove bay leaves, adjust seasoning as needed, and garnish with sliced green onions before serving.