Low-Carb No Rice Jambalaya

I decided to try my hand at a low-carb jambalaya tonight. The thing is that my husband is Creole. Very Creole and very vocal about how certain dishes should be prepared. So when I told him that tonight’s jambalaya would be served sans rice, I may or may not have gotten the illest side-eye one ever did receive in a grocery store aisle. He threatened to call his mama. Not one for intimidation tactics, I forged ahead anyhow, and the end result was pretty great. Husband-approved. Creole-husband-approved.


3 lbs. Chicken Breast

14 oz. Turkey Smoked Sausage

1 lb. Shrimp

6 oz. Tomato Paste

1.5 cups Chicken Broth

1 Celery Stalk, Chopped

2 Medium Green Bell Peppers, Chopped

½ Large White Onion, Diced

2 cups Cherry Tomato, Sliced

Turmeric to Taste

Garlic Powder to Taste

Paprika to Taste

1 tsp. Cayenne Pepper

Fresh Ground Black Pepper to Taste


I started by grilling my diced chicken over med-high heat until done, seasoning with 1-2 teaspoons of black pepper, and a salt-less spice blend. While waiting for the chicken to cook thoroughly, I chopped my celery, bell pepper, onion, tomato, and sausage. I then poured the chicken broth, chicken, and vegetables into a large pot and brought it to a boil. I used my cast iron grill- pan to blacken my shrimp and sausage seasoning with turmeric, paprika, and cayenne. Finally, I added the shrimp, sausage, tomato paste, and a tablespoon of gumbo file to the pot with the other ingredients, then covered with a lid for about twenty minutes, or until it had time to thicken.

I hope you all try this and enjoy it. We certainly did. And no Kenesha, I did not wash my cast iron with soap or submerge it in water.