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) 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.