Creole Jambalaya – Low Carb & Gluten Free

Creole jambalaya is made with chicken, pork, shrimp, andouille sausage, riced cauliflower and our own Creole seasoning.

Creole Jambalaya

Southern dishes are some of my absolute favs and I am quite partial to the Cajun and Creole dishes found in the South, like this jambalaya recipe.

What makes this a Creole Jambalaya instead of a Cajun? The addition of tomatoes is one thing and the browning of the meats separately, which creates layers of flavor.

The Creole were settled in the ports and had a wider availability of products, whereas the Cajun were settled on the lands and had to use what was readily available to them. A Cajun dish is likely to be brown in color as they had no way of obtaining tomatoes. The Cajun’s generally only had one pot available to them, so all of the meats and vegetables were dumped into the pot and simmered down together.

What ingredients you will need:

• 1 lb. chicken breast, cut ¾”
• 1 lb. pork, loin, cut ¾”
• 12 ounces andouille sausage, cut into ½” rounds, (we use Aidells)
• 1 lb. shrimp, peeled and deveined
• 1 lb. cauliflower rice, (we use fresh)
• 4 cloves of garlic, minced
• 1 lg onion, medium dice
• 4 celery stalks, large dice
• 2 green pepper, large dice
• 4 ounces tomato paste
• 1 lb. fresh tomatoes, large dice
• 2 – 2 ½ cup chicken broth
• 10 sprigs thyme
• 2 bay leaves

For the creole seasoning:

• 1 Tablespoon onion powder
• 1 Tablespoon oregano, fresh
• 2 tsp garlic powder
• 1 Tablespoon basil (we use partially hydrated)
• ½ tsp fresh ground black pepper
• ½ tsp cayenne pepper
• 1 Tablespoon thyme, fresh
• ½ tsp ground white pepper
• ½ tsp celery seed
• 2 Tablespoons paprika
• 1 Tablespoons smoked paprika

Don’t be afraid to substitute the proteins and make this an all-seafood jambalaya with mussels, shrimp and crawfish or omit the shellfish all together.

Nutritional Information

This jambalaya recipe is gluten free and low carb. Each portion is based on the products we used, and approximately contains 232 calories, 8.97 grams of fat, 7.6 net carbs and 29.1 grams of protein. This does not include any garnishes you may add. These numbers will vary based on the selection of protein and size of the produce used.

How to make Creole Jambalaya

After cutting the chicken and pork into ¾ inch pieces and peeling and deveining the shrimp, take part of the seasoning mixture and season the pieces well. (Each protein should be in its own separate bowl.)

Heat the oil, over medium heat, in a Dutch oven or large pot. Brown the sliced sausage and remove from the pan. Next, brown the pork and remove from the pan, then brown the chicken and remove from the pan.

Add the diced onion to the pot and sauté until they begin to caramelize. To the onions, add the green pepper, celery and garlic and sauté, about 6 minutes. Add the tomatoes and tomato paste to the trinity mixture and cook down for an additional 20 minutes.

To the vegetable mixture, add the riced cauliflower and chicken broth, and mix together well. Return the sausage, pork and chicken to the pan and add the bay leaves and fresh thyme. If there is any seasoning left over, add it to the pot. Cover and cook on medium-low heat for 20 minutes, then add the shrimp and cook and additional 10 to 15 minutes with the lid off.

Remove the bay leaves and thyme from the pot. Garnish with fresh parsley, chives, celery leaves or scallions.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out tropical shrimp and cauliflower rice and spaghetti squash lasagna.

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