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Jambalaya Soup - Low Carb
Jambalaya Soup - Low Carb
Jambalaya Soup - Low Carb
  1. In a large pot or Dutch oven, add the olive oil and heat to medium. Add the chopped onion, bell pepper, celery raw cauliflower that has been “riced” (See Cauliflower Rice Recipe).
  2. Sauté, stirring frequently until vegetables have softened but are still al dente, about 10 minutes.
  3. Add the chopped chicken and andouille sausage and continue sautéing until chicken is browned and almost cooked through, about 5 minutes.
  4. Add the peeled raw shrimp and fresh parsley and cook until shrimp is cooked through, about 5 minutes.
  5. Add the chicken broth, white wine, diced tomatoes, Cajun seasoning, and dried thyme and stir everything together. Bring pot to a simmer . Add salt as desired.
  6. Add ½ cup cauliflower rice to a bowl and cover with 1 cup of the soup.
Recipe Notes

Nutritional Information

  • Serving per recipe: 8
  • Serving Size: 1 1/2 cups
  • Per serving:
  • Calories: 258
  • Protein: 28g
  • Carbohydrate: 23g
  • Dietary Fiber: 3g
  • Net Carbohydrates: 20g
  • Total Fat: 13

Greenlite Units

  • 4P, 1C
**photo curtesy of Paleogrubs**

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