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One-Pan, Low-Carb Jambalaya

Jambalaya is a cajun dish that means mixed up it is full of tomatoes, veggies, and meats like andoullie sausage, chicken thighs and shrimp. It has a nice kick from the cayenne and a delicious flavor from the thyme and the tomatoes. This dish is traditionally accompanied with white rice that can easily be submitted with cauliflower rice (or vice versa). Here's what you'll need:

NOTE: If using white or brown rice, be sure to prepare it before you start this recipe.


6 tablespoons avocado oil

1 green bell pepper diced

1/2 small red onion diced

1 stalk celery diced

3 cloves garlic minced

1 tablespoon paprika

1 tablespoon oregano

1 tablespoon thyme

1 teaspoon cayenne

1/2 teaspoon salt

1/4 teaspoon pepper

13 oz package andouille sausage

4 ounces chicken thighs cubed

8 ounces shrimp

1 (14) oz can diced tomatoes

6 cups cauliflower rice

Parsley for topping


Step 1: Heat the avocado oil in a large skillet over medium high heat, then add the chicken and cook for about 5 minutes or until chicken is thoroughly cooked.

Step 2: In the same skillet, add the andouille sausage and sauté for about 3-5 minutes or until brown.

Step 3: Next, add the mix of spices to the meats for about 3 minutes or until you smell the fragrance of the spices. Then add in the diced bell pepper, onion, celery, and garlic. Saute for 3-5 minutes.

Step 4: Add in the tomatoes and shrimp and mix together. Let this cook for about 5 minutes or until it starts to simmer, then add in the cauliflower rice (or cooked white rice). Cook another 5-7 minutes until the rice is hot. Top with parsley and serve.

¡Buen Provecho!

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