Jambalaya Low Fat Recipes

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LOW CARB KETO JAMBALAYA RECIPE



Low Carb Keto Jambalaya Recipe image

30-minute keto jambalaya with cauliflower rice is a healthy version of the classic, with just as much flavor. This low carb jambalaya recipe makes an easy one-pot keto meal.

Provided by Maya Krampf

Categories     Main Course

Time 30m

Number Of Ingredients 14

2 tbsp Olive oil
1 lb Andouille sausage ((sliced thinly))
2 large Bell peppers ((diced; I used red and green))
1/2 large Onion ((diced))
1/2 cup Celery ((diced))
4 cloves Garlic ((minced))
1 lb Large shrimp ((peeled and deveined, thawed if frozen))
2 lb Cauliflower rice ((fresh or frozen))
1 14.5-oz can Diced tomatoes ((drained))
1/4 cup Chicken bone broth
2 tbsp Cajun seasoning ((start with 1 tbsp if you don't want spicy))
1 tsp Sea salt ((to taste))
Green onions ((sliced; optional, for garnish))
Fresh parsley ((chopped; optional, for garnish))

Steps:

  • Heat the oil in a large dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-8 minutes, until the vegetables are soft.
  • Add the sliced sausage. Saute for about 5 minutes, until browned.
  • Make a well in the center and add the minced garlic. Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else.
  • Add the cauliflower rice, diced tomatoes, bone broth, and Cajun seasoning. Stir together, then add the shrimp. Increase heat to high to bring to a simmer, then continue to simmer uncovered, stirring occasionally, until the cauliflower is tender, shrimp is cooked through, and liquid is reduced, about 5-7 minutes. It will release more liquid at first and then reduce in volume again as it simmers more.
  • Season with salt to taste, and/or more Cajun seasoning if you like. If desired, garnish with green onions and parsley.

Nutrition Facts : Calories 449 kcal, Carbohydrate 14.9 g, Protein 33.5 g, Fat 27.9 g, SaturatedFat 7.8 g, Cholesterol 254 mg, Sodium 1666.7 mg, Fiber 5 g, Sugar 6.9 g, ServingSize 1 serving

JAMBALAYA



Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

PRAWN JAMBALAYA



Prawn jambalaya image

This nourishing jambalaya is a winning recipe. It's low-fat, low-calorie, and provides 4 of your 5-a-day - plus it's all made in one pan so less washing up!

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 14

1 tbsp rapeseed oil
1 onion, chopped
3 celery sticks, sliced
100g wholegrain basmati rice
1 tsp mild chilli powder
1 tbsp ground coriander
½ tsp fennel seeds
400g can chopped tomatoes
1 tsp vegetable bouillon powder
1 yellow pepper, roughly chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves
150g pack small prawns, thawed if frozen
3 tbsp chopped parsley

Steps:

  • Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.
  • Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat through, then serve.

Nutrition Facts : Calories 396 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

LOW CARB JAMBALAYA



Low Carb Jambalaya image

A jambalaya for the low-carb and paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!

Provided by Morgan Mallory

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
6 cloves garlic, finely chopped
1 (14 ounce) can crushed tomatoes
3 green bell peppers, seeded and diced
2 zucchinis, diced
2 tablespoons Cajun seasoning
1 teaspoon hot sauce, or to taste
1 cup chicken broth
1 pound chicken breast, cooked, cooled, and chopped
1 pound cooked, peeled, and deveined shrimp

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
  • Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 14.5 g, Cholesterol 166.6 mg, Fat 8.5 g, Fiber 3.7 g, Protein 31.8 g, SaturatedFat 2.7 g, Sodium 974.5 mg, Sugar 3.8 g

LOW CARB JAMBALAYA RECIPE



LOW CARB JAMBALAYA RECIPE image

This low carb jambalaya recipe pops with heat and flavor! It tastes like authentic jambalaya from the south.

Provided by Jasmine Espinal

Categories     dinner

Time 30m

Number Of Ingredients 13

2 tbsp olive oil
1 lb Andouille or kielbasa sausage, thinly sliced
2 bell peppers, diced
1/2 large onion, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 lb shrimp; peeled, deveined and thawed
4 cups cauliflower; riced (frozen or fresh work)
1 14 oz. can diced tomatoes
1/4 cup chicken broth
2 tbsp cajun seasoning
1 tsp sea salt
Green onions and fresh parsley diced for garnish

Steps:

  • Heat the oil in a large pot or dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-7 minutes, until the vegetables are soft.
  • Add the sausage and saute for another 4-5 minutes, until browned.
  • Add the minced garlic. Cook for 1 minute.
  • Add the remaining ingredients (except for shrimp and cauliflower) and mix well. Bring close to a boil, then lower the heat and simmer uncovered for 10 minutes.
  • Next, add the cauliflower and shrimp and cook until shrimp is cooked through, and liquid is reduced about 5-7 more minutes. Remove from heat and serve hot with sliced green onions and parsley.

Nutrition Facts : Calories 397 kcal, ServingSize 1 serving

LOW FAT JAMBALAYA



Low Fat Jambalaya image

Make and share this Low Fat Jambalaya recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 54m

Yield 6 serving(s)

Number Of Ingredients 15

12 ounces bay scallops, cut in half if large
8 ounces turkey kielbasa, casing removed & cut in bite size pieces
1 teaspoon canola oil or 1 teaspoon lite olive oil
1 cup chopped onion
1 cup sweet green pepper, chopped
1 cup celery, chopped
3 cloves garlic, minced
2 1/2 cups low sodium chicken broth
1 1/3 cups salsa (your choice mild or hot)
1 1/4 cups uncooked long grain rice
1 bay leaf
1 1/2 teaspoons cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup parsley, chopped

Steps:

  • Heat oil in a skillet and saute the onions, green pepper, celery& garlic.
  • Cook until the veggies start to soften about 4 minutes Add kielbasa, cook 2 minutes.
  • Add all the remaining ingredients except scallops& parsley.
  • Bring to a boil, simmer for 15 minutes.
  • Stir occasionally or until the rice is cooked.
  • Stir in the scallops& parsley cook for a further 3-5 minutes Do not overcook the scallops.

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