Having a Whole30 jambalaya recipe in your recipe box means never missing out on these amazing traditional Louisiana flavors. Make a few small changes and enjoy this southern comfort food while maintaining your diet.
Course dinner, Lunch, Main Course
Cuisine African, American, Creole
Keyword Cauliflower Rice, Jambalaya, one pot, sausage, shimp, shrimp and sausage
In a large pot, heat 1 tablespoon of olive over medium heat and add shrimp until is cooked. It’s about 4-5 minutes. Be careful to not overcook otherwise they will have a rubbery texture. Set aside.
Add sliced sausage to the pot and cook until browned on both sides, stirring occasionally. Set aside as well.
Add 1 more tablespoon of olive oil. Add onion, green and red bell pepper, celery and garlic. Sauté until softened.
Add Cajun seasoning, tomatoes, chicken broth and bring the sausage back. Stir well and cook for 3-5 minutes over medium low heat.
Bring back to the pot shimp and add cauliflower rice. Cook on low, stirring regularly until rice is heated.
Garnish with green onions and fresh parsley before serving.
Video
Notes
Make sure the sausage you buy is Whole30 compliant without any sugar, nitrates, MSG or other additives.
For extra heat, add extra cayenne pepper and chili flakes to the jambalaya.
I find frozen cauliflower rice to be the most convenient option as it takes less time to prepare.
To store: Store leftover jambalaya in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat the jambalaya in the microwave or on the stovetop.
To freeze: Jambalaya can be frozen for around 3 months in a freezer-safe container. Make sure to leave some space for the liquid to expand.