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Low-Carb Sausage Jambalaya

Infuse a healthy vibe into the New Orleans classic with Low Carb Jambalaya showcasing chicken sausage, bell peppers, herbs, and spices, all nestled in cauliflower "rice." This nutritious twist hits all the right notes for a flavorful and wholesome experience!

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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Low-Carb Sausage Jambalaya

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  • Author: Kalie


Infuse a healthy vibe into the New Orleans classic with Low Carb Jambalaya showcasing chicken, bell peppers, herbs, and spices, all nestled in cauliflowerrice.” This nutritious twist hits all the right notes for a flavorful and wholesome experience!




  1. Slice the sausage into coin-sized pieces. Dice onions, bell peppers, and celery if using.
  2. Heat extra virgin olive oil (evoo) in a LARGE non-stick skillet. Once hot, add onions and garlic, sautéing for 2-3 minutes until fragrant.
  3. Incorporate chicken sausage, bell peppers, and celery, cooking for an additional 3-5 minutes until the sausage starts to brown, and the veggies are tender.
  4. Mix in cauliflower rice, salt, pepper, and Cajun seasonings, stir-frying for 3-5 minutes.
  5. Reduce the heat to low, add diced tomatoes and chicken broth. Simmer until the liquid reduces, and the mixture thickens (at least 5 minutes). Remove the jambalaya from the heat and serve immediately.


We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.


When using fresh garlic, use one clove for every half teaspoon of minced garlic.

No meat? Substitute with beans, tofu, or vegetarian sausage.


General: After the jambalaya has cooled, transfer it into an airtight container and refrigerate for up to one week.

Freezing: Store leftovers in a sealable container and freeze for up to 6 months.

Reheating: Microwave for 30-40 seconds or reheat on the stovetop.


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Hi beautiFULL, We’re Pam & Kalie

Holistic Wellness Specialists and food freedom experts, here to dish out practical advice for a healthier life. Ready to savor real food, joyFULL movement, and a balanced mind-body connection? You're in the right place!

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