A delicious low-carb Cajun dish filled with flavor, protein, & veggies!
I think I need to make my way to New Orleans soon, because I love Cajun food. Gumbo is one of my favorites, but recently I was craving jambalaya which is what inspired me to make it with my favorite thing ever (cauliflower rice).
I wasn’t sure how this would come out, but I decided to test it out anyway. I’m so glad I did because it was amazing! It was also very spicy, which I like. If you don’t like spicy food, I suggest reducing the Cajun and creole seasoning.
I used andouille style chicken sausage from Trader Joe’s. You could also add some shrimp in this and/or chicken.. more protein!Print
- 16 oz bag cauliflower rice (or 1 head of cauliflower-riced)
- 2 tbsp olive or avocado oil (divided)
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1/2 yellow onion (chopped)
- 2 celery stalks (chopped)
- 1/2 jalopeno (seeded and chopped – optional)
- 2 cloves garlic (minced)
- 1 lb andouille chicken sausage (cut into small rounds)
- 1 cup chicken stock
- 1 cup crushed tomatoes
- 2 tsp cajun seasoning (or to taste – it’s spicy!)
- Tony Chachere’s creole seasoning (to taste (optional))
- 1/4 tsp cayenne seasoning
- 1/4 tsp oregano
- chopped green onion for garnish ((optional))
- In a large pot, heat 1 tbsp of olive or avocado oil over medium heat. Add your andouille chicken sausage rounds and saute them until they’re browned and cooked through. Then remove and set aside.
- Add the other tbsp of olive or avocado oil to the pot, along with your garlic, onion, bell pepper, jalopeno, and celery. Saute for about 8 minutes. Add your chicken sausage back in, along with the crushed tomatoes, all the seasonings, and chicken stock. Bring to a boil.
- Add your cauliflower rice, and reduce heat to medium-high and saute for about 5-7 minutes.
- Cover your pot and remove it from heat. Let it sit for about 10-12 minutes and then top with your chopped green onion and enjoy!