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Well, living in Louisiana means being surrounded by some amazing delicious foods. One thing I have absolutely loved ever since I tried it the very first time was jambalaya. When it is made right it is absolutely out of this world delicious.
A delicious keto, low-carb twist on jambalaya with all of the flavors of this popular Louisiana culinary staple www.slendersuzie.com/recipes/cauliflower-jambalaya/ Click To Tweet
Making this dish into a keto, low-carb version was really quite easy. After all cauliflower had already replaced rice in all of my other dishes so I figured it would work in my jambalaya too! Well, I served it up without telling anyone what I had done and it was a straight home run hit!
Now we can continue to have our jambalaya but without packing on the pounds!
AuthorSue HallCategoryMain DishesDifficultyBeginnerA delicious keto, low-carb twist on jambalaya with all of the flavors of this popular Louisiana culinary staple.
Ingredients:
Directions:
Cut the sausage into slices and half them. Put in a large pot on medium heat and brown them, stirring occasionally.
While those brown, cut onion, bell pepper, celery, and garlic and add to browned meat with butter. Stir occasionally.
Prepare cauliflower according to direction on steamer bag.
When the veggies are clear and soft, add in the cauliflower, and chicken broth.
Turn heat up to med-high heat and cover for about 10 minutes or until cauliflower is cooked through. Be sure to check and stir occasionally to be sure it stays moist and cooking.
Add in seasoning, and chopped sun-dried tomato, then remove from heat and let stand a few minutes to cool before serving.
Serving Size 1 bowl
Servings 6
- Amount Per Serving
- Calories 314
- % Daily Value *
- Total Fat 29g45%
- Net Carbohydrate 8g3%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cut the sausage into slices and half them. Put in a large pot on medium heat and brown them, stirring occasionally.
While those brown, cut onion, bell pepper, celery, and garlic and add to browned meat with butter. Stir occasionally.
Prepare cauliflower according to direction on steamer bag.
When the veggies are clear and soft, add in the cauliflower, and chicken broth.
Turn heat up to med-high heat and cover for about 10 minutes or until cauliflower is cooked through. Be sure to check and stir occasionally to be sure it stays moist and cooking.
Add in seasoning, and chopped sun-dried tomato, then remove from heat and let stand a few minutes to cool before serving.
