I've made this Jambalaya the traditional way and without rice and I can tell you I love it this way and you won't even miss the rice. But you could add in cauliflower rice or for rice lovers go ahead and add it in. It's totally up to you. I was inspired to make this dish after sampling at a Mardi Gras wine tour recently. And I tell you this was a perfect meal to celebrate Mardi Gras today! Jambalaya is a popular New Orleans / Louisiana-origin dish of Spanish, French, and West African influence, consisting mainly of meat and vegetables (mixed with rice). Most commonly the meat always includes sausage (usually smoked - andouille or kielbasa), along with chicken or port (I prefer chicken) and seafood, such as, shrimp or crawfish. To keep this dish keto/low carb friendly I've opted to not add the rice and I served it my favorite low carb biscuits. Since I made this without rice you may even want to call this a gumbo. When making the Jambalaya I wasn't sure how to season it but I know I wanted to kick up a bit in the flavorings. The only comparison I have to make this dish is to what I tasted recently tasted at a local winery. And my thinking was it needed a little more spice. Searching through my many spice I came across my favorite creole/Cajun seasoning - Todd's Dirt Bayou Dirt Seasoning! This stuff is amazing! But if you don't have any on hand I've given you an alternative so you can get this Jambalaya cookin' in your kitchen.

(No-Rice) Jambalaya / Gumbo | Keto | Low Carb

(No-Rice) Jambalaya / Gumbo | Keto | Low Carb

(No-Rice) Jambalaya / Gumbo | Keto | Low Carb

(No-Rice) Jambalya / Gumbo | Keto | Low Carb

Ingredients: 2 lbs skinless boneless chicken breast, cubed 12 ounces Kielbasa (smoked sausage), thinly sliced 1 lb medium shrimp, peeled and deveined 1 tablespoon bacon grease (or extra-virgin olive oil) 1 bell pepper, cleaned and diced 1 onion, diced

4 cloves garlic, mined

1 tablespoon tomato paste

1 15 oz can fire roasted diced tomatoes

3 cups low sodium chicken stock

1 teaspoon dried oregano

1 tablespoon Todd's Dirt, Bayou Dirt Seasoning (or old bay seasoning)

Optional: 1 cup long grain rice (for those wanting a traditional Jambalaya)

(For keto/low carb you can add in 1 cup of cooked cauliflower rice or leave this out)


1. In a large pot or dutch oven, saute the onion, green pepper, and garlic in bacon grease (or olive oil) until soft. Remove and set aside.

2. Add chicken to the dutch oven along with a bit more bacon grease or olive oil. Add in oregano and Todd's Bayou Dirt Seasoning (or old bay seasoning). Cook until chicken is golden. Mix in the reserved vegetables (onion, green bell pepper, and garlic).

3. Stir in the tomato paste and kielbasa (smoked sausage) and cook for 5 minutes.

4. Add in the chicken stock and diced tomatoes. Reduce heat to low, cover and simmer for 25 minutes.

5. Add in the shrimp and cook for 3-5 minutes or until the shrimp start turn pink and are cooked through. Do no over cook the shrimp as they will become tough.

Serve as is, or over cooked cauliflower rice. Note: For those wanting to add rice to the dish add this in step 4 along with 1 more cup of chicken broth.

Nutritional Information:

Coming ...

This One-Bowl Microwave Macaroni and Cheese is college student approved! It is perfect for older teens, college students, teens or children responsible for making their own after school, late night, mid afternoon snack! And for us grownups this a great take along snack to bring to work, you can keep the ingredients in your desk for when that late afternoon snack craving hits you. Yep, that's right, the ingredients don't need to be refrigerated and can be stored for quite a while in a dry place (like your desk, or cubby, etc.)

This recipe came about when my hungry college-age kid wanted a low carb/keto friendly version of macaroni and cheese that could be made in a microwave in the dorm room. And of course ease of making was high on the list too! So I experimented with a few ideas and honestly this was the best and it seriously tastes like the 'real' thing that you buy in those little blue cups at the grocery. I measure and package up the macaroni so you just need to dump the macaroni in an microwavable bowl, add water, cook and then add and mix in the cheese. I went with a powdered cheddar cheese so it could easily be stored, no refrigeration, and takes up no space in those small tight dorm rooms.

One-Bowl Microwave Macaroni and Cheese | Keto | Low Carb


1 oz (approx 1/3 cup) Great Low Carb Bread Company, Elbow Macaroni 3/4 cup water 1 Tablespoon Anthony's Cheddar Cheese Powder Deep microwavable bowl or mug (big enough so the water doesn't overflow when cooking) Directions: 1. Place macaroni in deep microwavable bowl or mug 2. Add water to the bowl/mug 3. Microwave for 8 to 9 minutes or until macaroni is cooked. Check and stir every 3 minutes. 4. Remove from the microwave, there should still be some water at the bottom of the mug/bowl. Add the cheddar cheese powder and mix well. If too dry, add a bit more water and mix again. Enjoy!

Nutritional Information: This makes 1 serving Protein 14g Fat 2g Total Carbs 14g Fiber 9g Net Carbs 5g

Looking for a side dish for a Sunday or holiday dinner? These Cheesy Scalloped Turnips are fantastic. They are a great alternative to Scalloped Potatoes for anyone watching their carb intake. When baked in a cheesy sauce, these turnips have the same texture as potatoes. They do taste a bit different than potatoes - they have a little bite/tang if you will. I really like the taste, and it yells holiday time to me. This dish is rich, delicious, and comforting. These scalloped turnips can be paired up with a prime rib roast, ham, lamb or roast chicken. These Cheesy Scalloped Turnips are prefect for any holiday or Sunday dinner. Serve for dinner at Easter, St. Patrick's Day, Thanksgiving, Christmas, or any special occasion. This can be made the day before and reheated.

Cheesy Scalloped Turnips | Keto | Low Carb | Vegetarian Ingredients:

4 cups Turnips (peeled and thinly sliced)

1/2 cup sliced onion

3 tablespoons Butter or Ghee

1 1/2 cups Heavy Cream

1 cup Sharp Cheddar Cheese

1 teaspoon Salt

1 dash Cayenne Pepper or black pepper (or both)

1/2 cup Grated Parmesan cheese (for topping)

1 dash Paprika (optional)


Preheat oven to 350 degrees.

2. Heat one tablespoon butter in a skillet over medium-high heat. Add in the onion, cook stirring frequently for about 5 minutes are until the onion is softened.

3. Add heavy cream, whisking as you pour; bring to a simmer.

4. Reduce heat to low and whisk in cheddar cheese.

Add salt, and cayenne and/or black pepper. Continue to stir.

5. Remove from heat.

6. Layer half the sliced turnips into the baking dish.

7. Pour half the onion cheese sauce over the turnips.

8. Repeat with the remaining turnips and sauce.

9. Top with grated Parmesan cheese and a sprinkle of paprika.

10. Bake for 1 hour or until turnips are soft and tender.

Nutritional Information: Coming....

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