Cauliflower Rice Jambalaya

A delicious low-carb Cajun dish filled with flavor, protein, & veggies!

Cauliflower Rice Jambalaya - Dash Of Mandi

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!

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Cauliflower Rice Jambalaya


  • Yield: 4 servings 1x
Scale

Ingredients

  • 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))

Instructions

  1. 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.
  2. 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.
  3. Add your cauliflower rice, and reduce heat to medium-high and saute for about 5-7 minutes.
  4. 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!

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