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.
How to Make It
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.
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