This Cauliflower Rice Jambalaya is a lighter, low-carb spin on the Louisiana classic, packed with smoky sausage, tender chicken, and flavorful vegetables. Creole seasoning, paprika, thyme, and a splash of white wine bring authentic Cajun flavor, while fresh cauliflower rice keeps it wholesome and hearty without the extra carbs. Perfect for weeknight dinners or meal prep, this healthy jambalaya offers all the spice and soul of the traditional dish with a nutritious twist.
Cauliflower Rice Jambalaya
Makes 4 servings
Ingredients
- ½ pound mild smoked pork sausage, sliced ¼ inch thick
- 1 pound boneless skinless chicken breast, cut into ½-inch cubes
- 1 teaspoon kosher salt, divided
- 1 cup chopped green onion
- ½ cup finely chopped celery
- ½ cup finely chopped red bell pepper
- ½ cup diced seeded tomato
- 1 tablespoon minced garlic
- 1 teaspoon Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon chopped fresh thyme
- 2 tablespoons tomato paste
- ½ cup water
- ¼ cup dry white wine
- 4 cups fresh cauliflower rice (finely chopped cauliflower)
- Garnish: sliced green onion
Instructions
- In a medium Dutch oven, cook sausage over medium heat, stirring occasionally, until browned, about 5 minutes.
- Sprinkle chicken with ½ teaspoon salt. Add chicken to pot, and cook, stirring occasionally, until browned and firm, about 15 minutes. Remove chicken and sausage from pot.
- Add chopped green onion, celery, bell pepper, tomato, garlic, Creole seasoning, paprika, thyme, and remaining ½ teaspoon salt to pot. Cook over medium heat, stirring occasionally, until vegetables are tender and aromatic, 10 to 15 minutes.
- Add tomato paste to vegetable mixture, and cook, stirring frequently, for about 3 minutes. Add ½ cup water and wine, scraping browned bits from bottom of pot with a wooden spoon; bring to gentle boil over medium-high heat. Stir in cauliflower rice. Cook until cauliflower is just tender, 10 to 15 minutes. Stir in chicken and sausage, and cook until heated through. Garnish with sliced green onion, if desired.
