Jambalaya with Riced Cauliflower

Creole Jambalaya with Riced Cauliflower

I love knowing the history behind a dish and where it originates. So here is a bit of info! Creole Jambalaya is known to be red in color and includes tomatoes. Whereas, Cajun Jambalaya is brown and does not include tomatoes. Jambalaya means mis-mash or mixup.  Jambalaya originates from the French Quarter of New Orleans. 

Course Main Course
Servings 4 People
Author Summer Gieser


  • 2 Pkgs. frozen organic riced cauliflower
  • 7 TBS olive oil divided
  • 12 oz pkg of Aidells Cajun Style Andouille sliced, or similar
  • 1 # shrimp(largpeeled and deveined
  • 2 leaves bay
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 stalk of celery diced
  • 3 cloves garlic minced
  • 1/2 yellow onion diced
  • 1 (28 ocan diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 1/2 TBS tomato paste
  • 1 tsp hot Sauce of your choice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • Parsley for garnish or green onion


  1. Riced Cauliflower: In a large pan add 3 TBS of olive oil. Bring to medium heat and add frozen riced cauliflower and saute for 12-15 minutes until lightly brown.Set aside once done cooking. In another pan add remaining 2 TBS of olive oil. Add red bell pepper, green bell pepper, celery, garlic and yellow onion. Saute until tender. Season with salt and pepper.

  2. Once veggie mixture is tender around 15 minutes, stir in tomato paste, hot sauce, paprika, chicken broth and diced tomatoes. Bring to boil and then simmer. At this point add in bay leaves and simmer for 30 minutes. Remove bay leaves after 30 minutes.

  3. Meanwhile, add 1 TBS olive oil to pan you cooked the riced cauliflower in and brown the andouille sausage that has been sliced. Remove and then add remaining 1 TBS olive oil to pan and saute shrimp(peeled and deveined until cooked through. Season shrimp with salt and pepper to taste. 

  4. Add all ingredients together and add parsley or green onion to garnish. 

Recipe Notes

Unless you have a large sauce pan, I would suggest cooking the riced cauliflower in two separate pans. The frozen riced cauliflower will have some additional liquid due to it being frozen and that will need to be evaporated, so the riced cauliflower is more on the dry side.