This Shrimp and Sausage Jambalaya is an easy one-pot meal that is full of flavor and can be made in no time. My version is Keto and Whole30 compatible.
What is Jambalaya?
Jambalaya is a very popular dish in Louisiana made with chicken, sausage, shrimp and rice. It also includes the Cajun Holy Trinity which is one part onion, one part bell pepper and one part celery.
To make this dish low carb and Whole30 compatible, I substituted traditional rice with cauliflower rice. Using cauliflower rice also cuts down the cooking time significantly.
Teton Waters Ranch
One of the program rules for the Whole30 is to eliminate added sugar from your diet. When I did my first round, I quickly learned that almost all of the sausages at the local grocery store included sugar in the ingredient list. This is why I am extremely grateful for companies like Teton Waters Ranch.
Teton Waters Ranch has a number of Whole30 Approved sausages that are made with all grass-fed and grass-finished beef and contain no added sugar! For this Jambalaya, I used their Spicy Andouille Sausage. Their Andouille is blended with just the right amount of the real-deal Cajun spices and smoked until it’s spicy, intense and bold. It really makes the Jambalaya taste amazing!
Jambalaya Ingredients
- Shrimp
- Andouille Sausage
- Cajun Seasoning
- Avocado Oil
- Onion
- Bell Pepper
- Celery
- Garlic
- Tomato Sauce
- Frozen Cauliflower Rice
- Green Onions
How to Make this Shrimp and Sausage Jambalaya
- Step one: Add shrimp and sausage to a medium-sized bowl and season with cajun seasoning to taste. Heat a large skillet over medium heat and add 1 tbsp of avocado oil. Once oil is hot, add shrimp and sausage to skillet and cook until shrimp is opaque. Remove shrimp and sausage from skillet, add to a plate and set aside.
- Step two: Add the remaining 1 tbsp of avocado oil to skillet and add onion, bell pepper and celery. Cook until vegetables have softened, about 5 minutes. Add garlic and cook for an additional 1 minute.
- Step three: Add tomato sauce and 1 tbsp of cajun seasoning to the vegetables and stir to combine. Cook until the sauce is warm, about 3 to 5 minutes.
- Step four: Add frozen cauliflower rice to sauce and stir to combine. Cook until the sauce has reheated.
- Step five: Once the sauce has reheated, add the shrimp and sausage back into the skillet and stir to combine. At this point, I recommend tasting your jambalaya and to see if you need to add more cajun seasoning.
- Step six: Garnish Jambalaya with green onions and serve.
More One-Pot Cauliflower Rice Recipies to Try
Hot Dog Fried Cauliflower Rice
Shrimp and Pineapple Fried Cauliflower Rice
Shrimp and Sausage Jambalaya
Ingredients
- 1 lb of shrimp, peeled, deveined and tail off
- 1 10 oz package of Teton Waters Ranch's Spicy Andouille Sausage, cut into rounds
- 1 tbsp of cajun seasoning, plus more to taste
- 2 tbsp of avocado oil, divided
- 1/2 of a large onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 2 cloves of garlic, minced
- 1 15 oz can of tomato sauce
- 1 16 oz bag of frozen cauliflower rice
- 1/2 cup of green onions, chopped
Instructions
- Add shrimp and sausage to a medium-sized bowl and season with cajun seasoning to taste. Heat a large skillet over medium heat and add 1 tbsp of avocado oil. Once oil is hot, add shrimp and sausage to skillet and cook until shrimp is opaque. Remove shrimp and sausage from skillet, add to a plate and set aside.
- Add the remaining 1 tbsp of avocado oil to skillet and add onion, bell pepper and celery. Cook until vegetables have softened, about 5 minutes. Add garlic and cook for an additional 1 minute.
- Next, add the tomato sauce and 1 tbsp of cajun seasoning to the vegetables and stir to combine. Cook until the sauce is warm, about 3 to 5 minutes.
- Add frozen cauliflower rice to sauce and stir to combine. Cook until the sauce has reheated.
- Once sauce has reheated, add the shrimp and sausage back into the skillet and stir to combine. At this point, I recommend tasting your jambalaya to see if you need to add any additional cajun seasoning.
- Garnish Jambalaya with green onions and serve.
