Creole Chicken and Sausage Jambalaya
⏲ ~37 min total · prep 16 · cook 21 · 6 servings
Recipe Lab · 2026-10-25 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference
Adapted from Wikibooks Cookbook: Jambalaya I (CC BY-SA 3.0 (verified on the Wikibooks Cookbook page, 2026-10-25)).
Ingredients
- 3 tbsp olive oil
- 12 oz smoked sausage, cut into 1/4-inch coins
- 1 lb boneless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 1/2 cups chicken broth
- 12 oz cauliflower, pulsed into coarse crumbs
- 1 tsp dried thyme plus 1 tsp sweet paprika
- 1/2 tsp cayenne pepper plus 1 bay leaf
Nutrition
Calculated from USDA FoodData Central reference values, per serving (serves 6).
| Per serving | |
|---|
| calories kcal | 372 |
| protein g | 26.3 |
| fat g | 25.9 |
| carbs g | 11.1 |
| fiber g | 3.1 |
| net carbs g | 8.0 |
Instructions
- Brown the sausage coins in the olive oil in a wide Dutch oven over medium heat, about 5 minutes, then move them to a plate.
- Sear the chicken in the rendered fat, turning once, until golden on both sides, 5 to 6 minutes total; transfer to the plate. The browned bits left in the pot carry the Cajun flavor, so leave them.
- Cook the onion, bell pepper, and celery in the same pot 6 to 7 minutes, scraping the browned bits loose, then stir in the garlic for the last minute. Season with salt and black pepper.
- Add the tomatoes, broth, thyme, paprika, cayenne, and bay leaf, then return the sausage and chicken with any juices from the plate. Simmer partially covered 15 minutes.
- Stir in the riced cauliflower. Simmer uncovered 8 to 10 minutes, until the cauliflower is tender with some bite left and the sauce coats the back of a spoon.
- Fish out the bay leaf. Taste and add more cayenne if the pot reads mild.
- Let the pot stand off the heat 5 minutes; the sauce tightens as it sits.
Why this recipe works
- Maillard Reaction: Browning the chicken and sausage before adding liquid creates a rich flavor base through the Maillard reaction.
- Flavor Absorption: Cauliflower rice absorbs the seasoned broth and tomato juices to mimic the texture of traditional rice without the carbohydrates.
- Deglazing: Scraping the browned bits from the pan after cooking the vegetables releases concentrated flavor compounds into the final dish.
Tips
- Texture Check. Remove the pot from the heat when the cauliflower rice still has a slight crunch to prevent it from becoming mushy.
- Seasoning Balance. Taste the finished dish before serving and add extra salt or cayenne because smoked sausage is naturally salty.
- Heat Source. Use a wide Dutch oven to ensure the cauliflower rice cooks evenly and does not steam in its own moisture.
- Prep Ahead. Dice the vegetables and cut the chicken the night before to speed up the cooking process on a busy weeknight.
Serving
This dish serves six people and pairs well with a crisp green salad dressed in a light vinaigrette to cut through the richness. The savory flavors of the smoked sausage and chicken work well alongside roasted asparagus or steamed green beans. For a complete meal, serve the jambalaya alongside a dollop of sour cream or a sprinkle of fresh parsley. The mild heat from the cayenne pairs nicely with a cold beer or a glass of dry white wine. Ensure everyone gets a generous portion to enjoy the hearty texture of the cauliflower rice.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors tend to meld together overnight, making the dish even more flavorful the next day. To reheat, place the jambalaya in a skillet over medium heat and add a splash of broth if it has thickened too much. Cover the pan with a lid to help the cauliflower rice steam and soften without drying out. Alternatively, you can microwave individual portions for one to two minutes until hot throughout. Avoid freezing this recipe as the cauliflower texture changes significantly when thawed.
Variations
- Spicy Andouille: Swap the smoked sausage for andouille sausage for a spicier kick and a firmer texture.
- Zucchini Rice: Use spiralized zucchini instead of cauliflower rice for a vegetable that cooks faster and has a different bite.
- Seafood Jambalaya: Replace the chicken thighs with large shrimp for a lighter version that cooks in just a few minutes.
FAQ
- Can I use pre-riced cauliflower? Yes, you can use store-bought riced cauliflower, but pulse it in a food processor if it is too fine to ensure a rice-like texture.
- Is this recipe truly low carb? This recipe is keto-friendly because it replaces traditional rice with cauliflower rice and uses a moderate amount of broth and tomatoes.
- How do I adjust the heat level? Increase the amount of cayenne pepper or add a splash of hot sauce to the pot to raise the spice level to your preference.
- Can I use fresh tomatoes instead of canned? You can substitute fresh diced tomatoes, but you must drain them well to prevent the dish from becoming too watery.
- What can I use if I do not have a Dutch oven? A large deep skillet or cast-iron pan works equally well for this recipe as long as it can hold all the ingredients without spilling.
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Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.
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