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Cauliflower Jambalaya

Yields6 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

A delicious keto, low-carb twist on jambalaya with all of the flavors of this popular Louisiana culinary staple.

Cauliflower Jambalaya

 ½ onion, chopped
 ½ red bell pepper, chopped
 3 full sticks celery, chopped
 3 cloves garlic, minced
 ¼ cup butter
 ¼ cup sun-dried tomatoes
 2 steamer bags of frozen, pre-riced cauliflower
 14 oz package of smoked sausage
 3 tsp cajun seasoning
 1 cup chicken broth
 Fine sea salt and ground black pepper, to taste
1

Cut the sausage into slices and half them. Put in a large pot on medium heat and brown them, stirring occasionally.

2

While those brown, cut onion, bell pepper, celery, and garlic and add to browned meat with butter. Stir occasionally.

3

Prepare cauliflower according to direction on steamer bag.

4

When the veggies are clear and soft, add in the cauliflower, and chicken broth.

5

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.

6

Add in seasoning, and chopped sun-dried tomato, then remove from heat and let stand a few minutes to cool before serving.

Nutrition Facts

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.