A low-carb version of a Cajun classic. This jambalaya is made with cauliflower rice, turkey sausage, chicken, shrimp and tons of flavor!
For years, Kevin from Fit Men Cook has been a wealth of inspiration for me – both in and out of the kitchen. It all started back in 2013-2014 when he was trying to squeeze recipe videos into a 15 second square on Instagram. Ha, remember those days? I always loved his motto of making healthy food flavorful and never boring. That’s the way it should always be!
When I finally became a food blogger, something I had wanted for years, I remember something he said that resonated with me so much – “if it keeps you up at night, that’s what you should be doing for the rest of your life.” That was confirmation that I was on the right track. Anytime I have my doubts, I remember those wise words.
Needless to say, I freaked out when he followed me on Instagram last year. Such a fan girl moment! Someone you admire for years realizes you exist?! Omg. And as if that wasn’t enough, imagine how I felt when he sent me his new cookbook! I was so beyond excited and honored. I made his low-carb cajun jambalaya and it was BOMB.
How To Make Low-Carb Cajun Jambalaya
This dish comes together so easily. That’s one of my favorite things of Kevin’s recipes. His recipes are flavorful, quick and easy to make. This one is a one-pot meal!
To make this cajun jambalaya, you first heat up olive oil in a cast iron skillet. Sauté garlic and onions for a few minutes. Add chicken and turkey sausage and cook until the chicken is no longer pink. Add the green pepper, celery, and tomatoes. Stir and cook for a few more minutes. Add tomato sauce and spices then add the shrimp.
His recipe calls for 2 cups of chicken broth. My recommendation is to start with 1 and cook down a bit. I’ve made this recipe a few times and when I added two cups of broth, it ended up a bit soupy. Use your best judgement here. Add tomato paste, bay leaves, salt and pepper. Once you cook for 15 minutes, you can fold in the riced cauliflower rice. The full recipe is below.
This recipe is perfect for meal prep or even a weeknight dinner. Above all, it’s healthy and flavorful like Kevin’s recipes are on his blog and his new cookbook! You can order his cookbook by clicking here.
I hope you make it and LOVE it!
Low-Carb Cajun Jambalaya
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup diced red onion
- 1 pound chicken breast cut into 1-inch chunks
- 8 ounces smoked turkey sausage cut into 1-inch half moons
- 1 green bell pepper seeded and diced
- 1 celery stalk diced
- 1 cup Roma tomatoes diced
- 1 can no-salt-added tomato sauce 10 ounces
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 pound jumbo raw shrimp peeled and deveined
- 1-2 cups low sodium chicken broth
- 3 tablespoons tomato paste
- 2 bay leaves
- Salt and pepper to taste
- 3 cups store-bought cauliflower rice
- Green onions for garnish
- In a cast iron skillet, heat olive oil on medium high heat. Add garlic and red onions. Cook for about 2 to 3 minutes, allowing the onion to brown. Be careful not to let the garlic burn.
- Add the chicken and turkey sausage and cook until the outside of the chicken is no longer pink, about 6 to 8 minutes.
- Add bell pepper, celery and Roma tomatoes. Stir then add tomato sauce, oregano, thyme, smoked paprika, and cayenne pepper. Stir and cook for about 5 to 7 minutes.
- Add the shrimp and cook, stirring constantly, for about 3 to 5 minutes.
- Pour in the chicken broth, tomato paste and the bay leaves. Add salt and pepper, then stir it up. Reduce the heat to medium and cover. Cook for 15 to 20 minutes.
- Uncover, and fold in the cauliflower rice. Remove the skillet from the heat and remove the bay leaves. Allow the jambalaya to cool and thicken. Season to taste with more salt and pepper, then garnish with green onions. Serve and enjoy!
SHOP THE RECIPE
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