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Dairy Free

Low-Carb Sausage Jambalaya

over Cauliflower ‘Rice’

Cooking time

25 minutes




650 /serving

Like so many of Louisiana’s culinary exports, jambalaya represents the richness of this Southern state’s history. With roots in Spanish, West African and French cuisine, this combination of rice, vegetables and smoky, spicy sausages marries the best of each of these cultures; there are nuances of paella, jollof rice and meaty stews to be detected and enjoyed here. You’ll be using our Creole spice blend along with a classic mirepoix base, along with plenty of garlic in the tomato-based sauce to give your jambalaya its signature layered flavour. We’re putting a healthy spin on this classic by subbing in cauliflower ‘rice’ to make a low-carb option, without sacrificing any of the heat and brightness this dish is known for.

We will send you:

  • 4 Mild Italian pork sausages (High-protein serving)
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 1 Lemon
  • 1 Bell pepper
  • 300g Cauliflower 'rice'
  • 100g Mirepoix
  • 398ml Tomatoes (canned)
  • 10g Creole spice blend (salt, paprika, garlic, black pepper, onion, Cayenne pepper, oregano, thyme)

Contains: Gluten, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
45 g
Saturated Fat
13 g
2460 mg
Total Carbs
33 g
13 g
33 g
9 g
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Cook the sausages
In a medium pan, heat a drizzle of oil on medium-high. Add the sausages* and cook, partially covered, 3 to 5 minutes per side, until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the bottom of the pan. Thinly slice into rounds on an angle and set aside in a warm spot.
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Mise en place
While the sausage cooks, cut the lemon into wedges. Core and small dice the pepper. Roughly chop the parsley leaves and stems.
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Start the jambalaya
In a medium pot, heat a drizzle of oil on medium-high. Add the mirepoix, peppers and ½ the garlic; season with ⅔ of the spice blend and S&P. Cook, stirring frequently, 4 to 6 minutes, until beginning to soften. Add the tomatoes and cook, stirring frequently, 6 to 8 minutes, until thickened; season with S&P to taste. Add juice from ½ the lemon wedges (squeeze directly over the pot, using your other hand to catch any seeds) and stir to combine.
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Cook the cauliflower ‘rice’
While the jambalaya cooks, in the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower ‘rice’ and cook, scraping any browned bits (or fond) from the bottom of the pan, 6 to 8 minutes, until softened; season with the remaining spice blend and S&P to taste.
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Finish & serve
To the pot of jambalaya, add the sliced sausages and ½ the parsley. Cook, stirring frequently, 1 to 2 minutes, until the sausage is warmed through. Divide the finished cauliflower ‘rice’ between your plates and top with the finished jambalaya. Garnish with the remaining parsley and lemon wedges. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.