We’ve traded the traditional rice for cauliflower and switched out andouille sausage for chicken, creating a nutritious and wholesome alternative. Every bite bursts with a symphony of flavors.

Jambalaya, a soulful creation from Louisiana, brings together the goodness of rice, vegetables, a tomato-based sauce, spices, and a delightful combination of meats and seafood such as andouille sausage, shrimp, and chicken. The timeless flavor of classic jambalaya is intricately woven with the essence of cajun seasoning, imparting an authentic taste.

In this low-carb rendition, the same vibrant flavors take center stage with a creative twist – cauliflower rice replaces the traditional rice, chicken sausage steps in for andouille, and the ingredient list is streamlined for a simplified cooking experience.

Our preferred FfL-friendly sausage brands include Applegate, Belle & Evans, Thousand Hills, and Aidells. Look for sausage with familiar ingredients, prioritizing organic options when possible.

If you have leftovers, store them in the refrigerator for 3-4 days. Reheat in the microwave or a hot skillet until it’s hot.

Absolutely! After cooling completely, pop it into an airtight container and freeze for 1-2 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight, then reheat on the stovetop, microwave or in a 350-degree oven until it’s heated through.

• This version of jambalaya doesn’t include a mix of meat and seafood – you’re welcome to switch the chicken sausage for a combo of chicken, andouille, and shrimp. We chose to exclude them to maintain a lower ingredient and calorie count, but it’s worth noting that classic jambalaya frequently incorporates all three: chicken, andouille sausage, and shrimp.
• If you like a kick, replace the canned fire roasted tomatoes with a can of Rotel tomatoes.
• For a jambalaya with a more saucy, richer tomato flavor, throw in an extra 1/2 cup of diced tomatoes.
• Pre-chopped cauliflower rice versus a head of cauliflower: We recommend either hand chopping your cauliflower rice or buying a bag of pre-packaged cauliflower.” Processing cauliflower florets in a food processor can be tricky because achieving uniformity is challenging, and there’s a risk of over-processing. Due to cauliflower’s high water content, over-processing can quickly turn your “rice” into a mushy texture.
• When using fresh garlic, use one clove for every half teaspoon of minced garlic.
• Vegetarian alternative: Incorporate beans, tofu, or vegetarian sausage.

If you make this Low-Carb Sausage Jambalaya recipe, we would love to hear how it turned out! Leave a comment below sharing what your friends and family thought of it. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟