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.
Low Carb Jambalaya
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
Nancy says
Had most of these ingredients on hand, so I gave this recipe a try – It’s a keeper! I used kielbasa sausage and since I didn’t have any creole seasoning, I found a really nice creole seasoning recipe at http://www.allrecipes.com, threw that together and voila, dinner! I’ll make this again- thanks.
Sparky says
YAY I am so glad it worked out for you! That sounds super tasty, I wish I had some kielbasa lurking around. Next time you make it, send a pic!