Get ready to spice up your dinner routine with a mouthwatering Cajun Jambalaya that's not just delicious, but also secretly healthy! This low-carb twist on a classic Louisiana favorite replaces traditional rice with cauliflower rice, giving you all the bold, fiery flavors you crave without the guilt. Imagine a sizzling skillet packed with tender chicken, succulent shrimp, and a medley of vegetables, all dancing with authentic Cajun seasonings - this recipe is about to become your new weeknight obsession!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Cajun
Serves: 6 servings
Ingredients
- 1 head cauliflower, riced
- 1 pound chicken breast, diced
- 1 pound shrimp, peeled and deveined
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
Instructions
- Prepare the cauliflower rice by washing the cauliflower head and breaking it into florets. Pulse the florets in a food processor until they resemble rice-like grains. Set aside.
- Season the diced chicken breast with 1 tablespoon of Cajun seasoning, salt, and pepper. Set aside to marinate for 10 minutes.
- Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil and begin by sautéing the diced onion, bell pepper, and celery (known as the holy trinity in Cajun cooking) until they become soft and translucent, about 5-6 minutes.
- Add minced garlic to the vegetable mixture and cook for an additional 30 seconds until fragrant.
- Add the seasoned chicken to the skillet and cook until it is golden brown and nearly cooked through, approximately 6-7 minutes.
- Introduce the peeled and deveined shrimp to the skillet, cooking for an additional 2-3 minutes until they turn pink and are just cooked.
- Pour in the chicken broth and sprinkle the remaining Cajun seasoning. Stir to combine and let the mixture simmer for 5 minutes to develop flavors.
- In a separate pan, sauté the cauliflower rice with a little oil for 3-4 minutes, seasoning with salt and pepper.
- Serve the Cajun protein mixture over the cauliflower rice, ensuring each serving gets a good mix of chicken and shrimp.
- Garnish with chopped fresh parsley or green onions if desired, and serve hot.
Tips
- For the most authentic flavor, take your time developing the base of your jambalaya - the "holy trinity" of onions, bell peppers, and celery should be sautéed until they're soft and slightly caramelized.
- When making cauliflower rice, be careful not to over-process. Pulse in short bursts to get a rice-like texture, avoiding a mushy consistency.
- Marinate your chicken beforehand to ensure maximum flavor absorption. The 10-minute rest allows the Cajun seasoning to really penetrate the meat.
- Don't overcook the shrimp! They only need 2-3 minutes and should turn pink and slightly curled. Overcooked shrimp become tough and rubbery.
- For an extra flavor boost, use homemade Cajun seasoning if possible, or choose a high-quality blend with a good balance of heat and herbs.
- If you want to make this dish ahead of time, prepare the cauliflower rice and protein separately and combine just before serving to maintain the best texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 38g
Fat: 10g
Saturated Fat: g
Cholesterol: 220mg
