Creole Jambalaya | Keto, Low-Carb

A regional delight with a low-carb/keto spin, this jambalaya recipe is sure to please. Cauliflower rice is the base of this traditional favorite. Delicious andouille sausage, tender chicken breast, and cooked-to-perfection shrimp take center stage for a treat that you won’t soon forget. The “Holy Trinity” of Cajun and Creole cooking (celery, bell peppers, onions) add familiar and comforting flavor that feel like home. This recipe can easily be adapted for your slow cooker or instant pot.

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Peace family,

Let’s me just tell you right now- once you make this recipe, you’ll want to make it time and time again. It’s so delicious, comforting, and filling. It’s hearty enough for a Sunday dinner, and easy enough to make on a weeknight. It also makes a big batch that will yield plenty of leftovers, so it’s well worth the effort. My husband’s family is creole and he gave me his seal of approval, which is always a plus.

How to Make Creole Jambalaya | Keto, Low-Carb

In Cajun and Creole cooking, celery, onions, and green bell pepper make up the “Holy Trinity,” a base for many popular recipes, including jambalaya. This is not to be confused with mirepoix, which is carrots, celery, and onions.

For my recipe, I diced yellow onion, celery, and red & green bell peppers. I also added 4 diced garlic cloves for additional flavor.

I started by cooking about a pound of diced chicken breast (in extra virgin olive oil) in a large pot over medium high heat and then adding my Trinity ingredients listed above.

I then stirred in some Tony Chachere’s (bonus points if you can pronounce it correctly) Creole seasoning as well as smoked paprika. At this point you may start to notice your family members randomly emerging from their respective hiding places, because the smell will be simply irresistible.

I then add:

• Andouille Sausage (sliced) – a delicious variant of smoked sausage, typically made with pork, garlic onion, and other spices.
• Fresh Okra (sliced) – a staple in southern cooking; I avoid adding too soon to prevent it from becoming too slimy.
• Cauliflower Rice – I use this in the place of traditional rice; it blends well and perfectly absorbs the other flavors in this recipe. You can make your own from a head of cauliflower, or buy it pre-bagged.
• Large Shrimp – I get fresh shrimp from my supermarket butcher; feel free to use frozen if that’s all that’s available but try to avoid pre-cooked.

The final step is to pour in a can of diced tomatoes, chicken broth, and add bay leaves. Reduce the heat, cover with a lid, and allow to cook for 40 minutes, or until the liquid has cooked down to your liking.

You’ll want to remove the bay leaves before serving. Adding freshly chopped green onion is an option when serving.

As usual, try it out and let me know what you think!

Peace,

Adri

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