Recipe: Low Carb Jambalaya

While perusing r/keto, I saw this post with fantastic step by step detailed photo instructions and was instantly inspired to make my own version with the ingredients I had on hand.

I call it Yankee Low Carb Jambalaya because being from the Nor’east, I have no idea what real jambalaya should taste like. I didn’t have any celery and I think I committed some kind of southern-food cardinal sin by not using celery. I don’t like celery. And I wanted to make this because of the last pack of sausage and some frozen shrimp I wanted to use up, like the good frugal New Englander that I am.

Low Carb Jambalaya Photo by Jason Hullinger

Also, I used Tony Chachere’s creole seasoning and holy smokes, this stuff is GOOD! WOW. I don’t feel so lame now having bought a ‘creole seasoning’. Again, I’m a Yankee so maybe to a Southerner I committed a crime, but I’m luvvin this stuff. Now granted, again, being from Massachusetts, I did NOT grow up with anything remotely close to spicy food. So I am very conservative with the spice, but this one is not too spicy and is very very flavorful.

I got both white AND purple cauliflower in my CSA box this week, so the cauli-rice I served this on was quite pretty.

Purple-White cauli rice. Looks kind of like cole slaw in this picture.

Print Recipe

Low Carb Jambalaya

Hankering for some Jambalaya, low carb style?

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Ingredients

• Bacon aka lardons!
• 2 tablespoons Water
• 1 tablespoon Butter
• 1 Onion I used a spring onion I used from my csa box
• Garlic
• Bell Pepper i chose yellow
• Chicken Broth
• Tomato Paste
• 12 Shrimp mine were frozen and pre cooked/shelled
• 3 Sausages
• Tony Cachere's Original Creole Seasoning
• Smoked Paprika Red Pepper

Instructions

• In low-medium heat pan, render down the lardons to release all that yummy bacon fat
• Add in the water, butter and onions - sautee/simmer until onions become transparent --raise to medium high heat--
• Dump in garlic, bell pepper, broth, and tomato paste and let meld, few dashes of the creole seasoning & smoked paprika (be light handed if you don't like it too spicy)
• Add in the shrimp and sausage - let it all simmer for about ten minutes - spice to taste with more creole seasoning (and more smoked paprika if you want more of a kick)

DO NOT SALT, there is plenty of salt in the creole seasoning.

I can just hear my mom say “Double, double toil and trouble”

5 net carbs, and high in protein and fat!
And soooooooooo yummmmyyyy