READY IN 45 mins

Low Carb Jambalaya

Read Reviews (86)

"A jambalaya for the low-carb and paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!" — Morgan Mallory

Directions

Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

Cook's note:
For best flavor, use fresh gulf shrimp and andouille, but frozen shrimp or pre-cooked shrimp from your supermarket's seafood counter also work well in this recipe. If you can't find andouille sausage, a flavorful smoked pork sausage is a good substitute.

Reviews More Reviews

Most Helpful Positive Review

Nov 01, 2012

I have not made this yet but will very soon, looks great!! Just wanted to mention to J Wurtman, don't give a low rating to a low carb dish for having too much protein and not enough carb. There is never a "good time of year" to carb load. Seek recipes that are not paleo or low carb. It sounds like you didn't make the recipe after all so you should not even review it.

—kimcooks

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Most Helpful Critical Review

Nov 01, 2012

If it don't have rice it ain't Jambalaya!!! Don't try to pass this off in Louisiana!

—Chuckv

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112 Ratings

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Aug 30, 2012

This is absolutely yummo. I am tired of the same old low carb meals and thought this looked good. It was beyond good! Unfortunately for me, the low carb didn't mean much because I went back for a second huge bowl so still had way too many calories. If you like Jambalaya, you will love this. I didn't have any shrimp so had to omit them ( Did not want to go to go to the store). Also, I had no Cajun spice so I made my own using a recipe from this site. That too was really good. This is a keeper. My husband loved it too. I will use this in future even for a non low carb and will use this recipe but just add rice to the pan (brown or white) and let it cook while it's simmering. This is in my recipe box and I will definitely use it again and again. Thank you Malory.

—MicheleM

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Aug 21, 2012

I followed recipe till the sausage part, I used Chicken sausage stuffed with spinach and red pepper. This recipe was delicious. I did not add any extra spices other than what is on the recipe. Easy, delicious, husband really liked it. It is a keeper!!!!

—Elaine

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Nov 02, 2012

I made this recipe twice. Once as listed above and a second batch with which I tried to obtain a more traditional type of Jambalaya flavoring. The method as written is good, but doesn't really give it that La type of flavoring. The trick in doing so is first to preferably obviously use a real jambalaya pot. If you don't have one, at least use a cast iron dutch oven or similar. It will make a difference. I also varied it by using the method used here in La of browning a few rashers of bacon first in the pot and using the grease as the oil to brown the vegetables and chicken in instead of olive oil and butter. And do this over medium-high heat. To give it the more brown look I also used the normal method here of splashing in 1 TBS of Worcestershire sauce after browning along with about 1 tsp of brown sugar. It made a good variation this way. I'd also offer the suggestion for those on a low carb diet for diabetic reasons that they add some navy beans or similar to absorb the liquid's flavor. Pre-soaked and partially cooked and then added to the pot after adding the broth will allow the beans to absorb the liquid and retain even more of the flavor. If you're on a low carb diet for other reasons (e.g. weight loss) then avoid the beans until you're well along in your diet as even if they do have a low net carb content, it isn't as beneficial for you as it is for those who are diabetic and for who the beans will lower their insulin requirement.

—robin58

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Nov 01, 2012

Really great! Added riced cauliflower for that familiar look and texture, plus it snuck in another vegetable for the kids as they pick out the peppers. Very delicious!

—Audrey

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Nov 01, 2012

Are you freaking kidding me?? This was an amazing version of a Cajun classic. I added okra and kale just to add some texture and yumminess. Thank you so much Morgan for sharing this fantastic recipe!

—Niki344

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Oct 08, 2012

I was looking for a low carb main dish to make and ran across this recipe. Being a fan of Cajun cuisine, I decided to give it a try. The only straying from the recipe that I did was adding more hot sauce. Obviously heat is a personal preference, so I spiced it up to my liking. Other than that minor change, I did exactly what was directed. My opinion? Phenomenal! The flavors are amazing and the textures are distictly jambalaya. You will not miss the rice! My only suggestion is to double up on the recipe. It makes a lot as it is, but you'll be wanting more!

—Jake

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Nutrition

Calories
260 kcal
13%

Carbohydrates
14.5 g
5%

Cholesterol
167 mg
56%

Fat
8.5 g
13%

Fiber
3.7 g
15%

Protein
31.8 g
64%

Sodium
974 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Low Carb Jambalaya

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 260
Calories from Fat: 77

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 2.7g 14 %
Cholesterol 167mg 56 %
Sodium 974mg 39 %
** Potassium 794mg 22 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 3.7g 15 %
Protein 31.8g 64 %
** Sugars 3.8g
** Vitamin A 20 %
** Vitamin C 116 %
** Calcium 10 %
** Iron 38 %
** Thiamin 22 %
** Niacin 127 %
** Vitamin B6 52 %
** Magnesium 25 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.