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prep time
5 min
cook time
25 min
ready time
30 min
Low Carb Jambalaya Fried Rice
This recipe involves a little cuisine fusion, between Creole (the jambalaya) and Chinese (the fried rice). The result is a meaty, peppery, saucy stew topped over perfectly fried cauliflower rice! Double the original recipe here to have enough for a week of meal prepping, or simply whip it up as a weeknight dinner.
Jessica L.
Net Carbs
6.9 g
Fiber
4.1 g
Total Carbs
11.2 g
Protein
16.2 g
Fats
22.2 g
302 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Smoked Bacon
2 ounce
Raw Shrimp
8 medium
Kielbasa
3 ounce
Green Bell Pepper
5 ounce
Olive Oil
1 tablespoon
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Garlic, Powder
½ teaspoon
Cumin, Ground
¼ teaspoon
Onion Powder
½ teaspoon
Sage, Ground
½ teaspoon
Crushed Red Pepper by Simply Organic
½ tsp
Tomato Paste
2 tablespoon
Chicken Broth
¼ cup
Butter
½ tablespoon
Cauliflower Rice
12 ounce
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Recipe Steps
steps 7
30 min
Step 1
Start by prepping your proteins. Chop the bacon, peel and devein your shrimp, and slice the kielbasa. Set this aside for later.Step 2
Roughly chop the green bell pepper and toss it in a large pan with the olive oil. Cook the peppers over a high heat until they turn bright green and start to char on the skin.Step 3
Toss the proteins from step 1 into the pan. Stir and cook the ingredients as they cook until your meats now also have a golden brown char to them.Step 4
Add in the first amounts of salt and pepper, the garlic, cumin, onion powder, sage, and red pepper. Stir in the tomato paste and chicken broth as well. Turn the heat down to low, and stir the ingredients together until everything is coated in a seasoned tomato sauce.Step 5
Transfer the cooked jambalaya to a bowl. Scrape as much out of the pan as possible, but do not wipe it clean. Return the pan to a low heat on the stove and melt in the butter, deglazing the pan. Then, toss in the cauliflower rice with the remaining salt and pepper.Step 6
Cook the rice on a high heat for up to 10 minutes until the rice is “fried” with a golden orange color. Stir every 60-120 seconds, giving the rice enough time the char on the bottom of the pan.Step 7
Serve hot! Each serving gets approximately ¾ cup fried cauliflower rice with 4 oz of jambalaya topping. You may garnish at your discretion with hot sauce, lemon juice, green onion, parsley, or with any other keto topping you see fit.
Comments
nrusso19898cd5 3 years ago
We really enjoyed this meal. I did add a little blackened seasoning to it.
Dawnytwin 4 years ago
We didn’t have green peppers so substituted jalapeños. And added a teaspoon of Cajun seasoning. So glad we made more and we have leftovers.
Jenn 4 years ago
This is AMAZING!!! I added Rotel tomatoes and green chillies (half to jambalaya and the other half in the cauliflower rice) because I don’t like cauliflower rice. Talk about YUMMY!! I’m so glad I tried this recipe! It will become a regular in this house!!
Jackslynn 5 years ago
This is delicious. I added Rotel tomatoes “hot” and smoked my sausage. Oh wow! Yummo!!!
Mags 6 years ago
The portion amount on this seems wrong. We made it tonight and doubled the recipe so we should have had 6 servings according to the recipe but when we measured out 4 oz for each of us there was no way there is 16 oz left.
Mags 6 years ago
We love this recipe. It was so filling and very flavourful. It was easy to make as well. We would eat this even if we weren't on a Keto diet.
Sweet pea 6 years ago
This was very delicious. The pictures make it look more generous than it is. We really like the caulflower rice. I did cut back on the pepper flakes to 1/4tsp and it was plenty warm. My hubby added a couple tablespoons of sour cream