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the low carb way

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Low Carb Jambalaya

Posted by Solitary Dancer on January 13, 2008

Low Carb Jambalaya
By beautidiva

This is so yummy I love jambalaya with rice however this helps me get more veggies. My husband loves this with corn bread. You adjust the heat in this dish! 12g carb and 4g fiber


  • 12 oz andouille sausage sliced 1/2 in thick. NOTE: I would think that any type of good sausage would be fine.  It would just depend on your taste.
  • 1/4 cup olive oil
  • 1 1/3 cup chopped onion
  • 2 cloves of garlic crushed
  • 1 lg green pepper diced
  • 1 can (14 1/2 oz) diced tomatoes (with or without chilis) with liquid
  • 1 cup chicken broth
  • 1 tsp dried thyme
  • 1 large head of cauliflower
  • 2 cups shelled , deveined, med. shrimp
  • Salt and Pepper
  • Tabasco


  1. In a large pot start browning sausage in olive oil.
  2. While browning sausage put cauliflower through food processor on shred.
  3. When sausage is lightly golden add onion, garlic, and green pepper.
  4. Saute veggies until onion is translucent.
  5. Add tomatoes, broth, thyme, and bring to simmer. Simmer for 20 minutes uncovered.
  6. Add the cauliflower and simmer for another 15 minutes until tender.
  7. Add shrimp and simmer for 5 minutes or so just long enough to cook the shrimp.
  8. Add salt and pepper and Tabasco to taste. Serve.

2 Responses to “Low Carb Jambalaya”

  1. […] should be used with caution. But, just a little bit might be OK. I also posted a recipe for Jambalaya using Cauliflower in the place of rice as alternative.  This recipe has less tomato. But, I’m sure both will taste just as […]

  2. yep. making this tonight! I bought chorizo to use for the sausages, I think it will be delicious!

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