Go Back
+ servings
Whole30 healthy jambalaya with cauliflower rice in two bowls and a Dutch oven
Print

Healthy Jambalaya (Whole30, Low Carb, Paleo)

This healthy jambalaya recipe is a Whole30 and low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole recipe is even keto friendly, thanks to cauliflower rice! Surprisingly easy, too, and it comes together in a little less than an hour.
Course Main Course
Cuisine American, Cajun
Keyword cajun, dinner, low carb, whole30
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 310kcal

Ingredients

  • 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced
  • 1 ½ tablespoons olive oil or avocado oil
  • 4 cloves garlic minced
  • 1 red bell pepper deseeded and chopped (about 1 ½ cups)
  • 1 green bell pepper deseeded and chopped (about 1 ½ cups)
  • 1 stick celery thinly sliced
  • ½ of one onion chopped
  • 1 ½ - 2 tablespoons Cajun seasoning
  • 1 teaspoon black pepper
  • ½ - 1 ½ teaspoons salt use ½ teaspoon if your Cajun seasoning contains salt, up to 1 ½ teaspoons if it doesn't
  • teaspoon cayenne pepper optional
  • 2 14.5-ounce cans fire-roasted tomatoes 29 ounces total
  • 1 cup chicken broth
  • 5 cups frozen cauliflower rice
  • 1 pound medium raw shrimp peeled
  • green onions sliced, for garnish
  • fresh parsley chopped, for garnish
  • Louisiana hot sauce to serve, optional

Instructions

  • In a large heavy-bottomed pot or Dutch oven, heat ½ tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Transfer sausage to a plate.
    Brown sausage slices in a Dutch oven
  • Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
  • Add Cajun seasoning, starting with 1 ½ tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
    Sauté onion, bell peppers, garlic, and celery until softened then add spices
  • Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
  • Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp.
    Add cauliflower rice and shrimp and cook through
  • Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.

Video

Notes

Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 8. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 7g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1512mg | Potassium: 511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2071IU | Vitamin C: 70mg | Calcium: 121mg | Iron: 3mg | Net Carbs: 4g