Low Carb Chorizo Jambalaya Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.6/5
(1730 reviews)
Low Carb Chorizo Jambalaya
Zylo Recipes

Description

This vibrant and flavorful dish puts a delightful spin on traditional jambalaya, infusing it with the lively zest of Mexican-inspired spices. Imagine the rich, savory notes of perfectly seasoned ground chorizo melding harmoniously with the mild, earthy sweetness of fresh poblano pepper. Each bite offers a tantalizing dance of textures and tastes, a symphony of culinary delight that will awaken your senses.

The star of this dish is a bed of golden-brown cauliflower rice, expertly seasoned to complement the robust flavors of the chorizo and poblano pepper. This innovative take on a classic grain alternative provides a satisfyingly fluffy and slightly nutty base, soaking up all the delicious juices and aromas of the jambalaya. The result is a dish that's both comforting and exciting, familiar yet refreshingly new.

The beauty of this recipe lies in its adaptability. You have the freedom to customize the spice level to your exact preference, creating a culinary experience that's perfectly tailored to your palate. For those who crave a fiery kick, a generous pinch of chili powder or a dash of hot sauce will do the trick.

If you prefer a milder flavor, simply reduce the amount of spices or opt for a milder variety of chili pepper. The possibilities are endless, allowing you to create a jambalaya that's uniquely your own. To elevate this already extraordinary dish, consider serving it with a selection of complementary toppings.

A dollop of cool sour cream adds a creamy tang that beautifully balances the richness of the chorizo and spices. A sprinkle of crumbled cheese provides a salty, savory note that further enhances the dish's complexity. And a generous scattering of fresh cilantro adds a bright, herbaceous aroma that ties everything together in perfect harmony.

Whether you're looking for a quick and easy weeknight meal or a show-stopping dish to impress your guests, this Mexican-inspired jambalaya is sure to be a crowd-pleaser. Its bold flavors, satisfying textures, and customizable spice level make it a culinary adventure that you'll want to embark on again and again.

Preparation Time

Prep Time
0 min
Cook Time
35 min
Total Time
35 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
40 g

C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 1200 mg
Potassium 600 mg
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Ingredients

    1.
    Cauliflower Rice
    Cauliflower Rice
    2 cup
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon
    4.
    Cumin, Ground
    Cumin, Ground
    ¼ teaspoon
    5.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    6.
    Chili Powder
    Chili Powder
    ¼ teaspoon
    7.
    Unsalted Butter
    Unsalted Butter
    ½ tablespoon
    8.
    Unsalted Butter
    Unsalted Butter
    ½ tablespoon
    9.
    Poblano Peppers, Raw
    Poblano Peppers, Raw
    2 ounce
    10.
    Garlic
    Garlic
    1 teaspoon
    11.
    Ground Chorizo by Quijote
    Ground Chorizo by Quijote
    6 ounce
    12.
    Tomato Sauce
    Tomato Sauce
    ½ cup
    13.
    Beef Broth
    Beef Broth
    ¼ cup
    14.
    Avocado
    Avocado
    2 ounce

Instructions

    1.
    Make the cauliflower rice first. In a pan over high heat, toss the cauliflower rice with the salt, pepper, cumin, onion powder, and chili powder. Cook until the rice is golden brown and lightly charred.
    2.
    Reduce the heat to low and stir in the first amount of butter. Toss until the rice is glossy and coated in butter. Transfer the rice aside to stay warm.
    3.
    In a new shallow pot, melt the second amount of butter over low heat. Toss in diced poblano peppers and put the lid over your pot. Cook the peppers for about 5 minutes - until they bright green with charred skins. Stir the garlic into the pot in the final minute.
    4.
    Toss in ground chorizo. Turn the heat up to medium-high, and cook the chorizo as you break it up with a spoon. Cook with the lid on until the chorizo is crumbly, browned, and there a lot of excess fat in the pot.
    5.
    Turn the heat back down to low and stir in the tomato sauce and broth. Return the lid again and let the jambalaya simmer for about 10 minutes.
    6.
    At the end of cooking, chop and stir in avocado. Using slightly greener avocado will work best here so it does not become too soft in the jambalaya. Stir until just combined and remove from the heat.
    7.
    Serve approx. 186g jambalaya over 117g of cauliflower rice.