Low-Carb Sausage Jambalaya
Get Ready for a Tasty Twist on the Classic New Orleans Favorite: Low-Carb Jambalaya
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.
What is Jambalaya?
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.
Facing Resistance from Picky Eaters?
Substitute cauliflower rice for whole grain rice or use a 50/50 blend of both.
What Kind of Sausage Should I Use?
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.
How to Store Leftover Low-Carb Jambalaya
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.
Can Low-Carb Jambalaya be Frozen?
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.
How to “Reinvent” Your Leftover Jambalaya:
In next to no time, you can whip up a different, yet delicious meal.
- In a breakfast burrito
- Incorporated into scrambled eggs or served as a side.
- Layered in an enchilada casserole
- Jamabalaya Stuffed Peppers: A great way to put a spin on leftovers from this meal is by adding some whole grain rice and stuffing a pepper. Cut off the top of a bell pepper, remove seeds, stuff pepper a third full with cooked rice, layer a small amount of cheese and fill remaining space with jambalaya. Top stuffed pepper with a small amount of cheese. Place in baking dish and bake at 350 degrees for 20 minutes or until pepper softens and center is warm.
- With homemade tortilla chips for dipping
Did You Make this Recipe?
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! 🌟
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