Keto & Low Carb Jambalaya in the Le Creuset Cast Iron Balti Dish

This low carb alternative to the famous Jambalaya of New Orleans is a dinner winner!

Jambalaya is a famous New Orleans dish with Spanish, French and African influence that has amazing flavours and is incredibly easy to make at home.

This "Creole style" Jambalaya is mildly spiced, rich and saucy and packed with healthy vegetables that (trust me) the whole family will love. Traditionally Jamabalaya is made with chicken, prawns, smoked sausage, the Holy Trinity (onion, celery and capsicum) and rice. We have used chorizo, as our sausage of choice. and cauliflower rice instead of rice. Feel free to use rice or risoni if you prefer.

To cook the Jambalaya I used the Le Creuset Balti Dish. The cast iron is perfect for gentle sautéing of the onions, peppers and garlic. Plus, it also has a great depth so that when you add the ingredients everything can be submerged in the broth and absorb all the flavours.

I really love using this dish for gumbo or jambalaya as well as curries as it has a great flat base for even heat distribution, and the size is perfect for our family.

Oh, and it's soooo easy to clean. Simply allow it to cool before rinsing with warm water and wiping clean. I am a bit of a sucker for pans that are easy to clean as a full time cook. This is one of those perfect one pot meals that everyone loves.

Keto & Low Carb Jambalaya Recipe

Ingredients

• 2 tablespoons (30g) olive oil
• 2 tablespoons Cajun seasoning
• 300g chicken breast, cut into cubes
• 100g chorizo, cut into slices
• 1 small green capsicum/pepper, diced
• 1 rib celery, diced
• ¼ white onion, diced
• 2 cloves garlic, finely minced
• 1 cup (250g) crushed passata
• ½ cup (125g) chicken broth/stock
• 1 cup (110g) riced cauliflower
• 12 green prawns, peeled and deveined
• Zest and juice of half a lemon
• Salt and pepper, to taste

Optional Garnishes

• Sliced green onions and fresh parsley
• Avocado, diced
• Pickled or fresh jalapeños
• Hot sauce

Method

1. Heat olive oil in a Balti dish over moderate heat. Add Cajun seasoning, chicken and chorizo; sauté until the chicken is lightly browned. Remove with a slotted spoon and reserve.
2. Add the capsicum, celery, onion, and garlic to the pan and sauté until the onion is soft and translucent.
3. Stir in the tomatoes, and broth and simmer for 5 minutes.
4. Stir through riced cauliflower, and reserved chicken and chorizo. Bring to the boil, then reduce and simmer until liquid has reduced and cauliflower is tender, about 10 minutes.
5. Add the prawns and stir through. Cover and simmer for 4-5 minutes or until prawns are cooked through. Stir through zest, lemon juice and season to taste. Divide between serving bowls and garnish with herbs, avocado, and chillies.