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4.5 from 2 votes
This low carb take on a classic jambalaya uses cauliflower in place of traditional rice to provide a hearty and filling stew, rich with aromatic spices and tender pork. 
This jambalaya can be prepared as a batch cook which can be divided up as lunch portions and extra portions can be frozen for future meals.
Prep Time7 mins
Cook Time43 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: jambalaya, low carb, Pork
Servings: 6
Calories: 483kcal


  • 1 kg pork loin sliced
  • 400 g cauliflower rice
  • 720 ml chicken stock
  • 3 tbsp extra virgin olive oil
  • 2 sticks celery roughly diced
  • 2 tbsp tomato puree
  • 2 cloves garlic finely sliced
  • 2 tsp smoked paprika
  • 2 tsp cayenne pepper
  • 2 tsp dried oregano
  • 1 small green bell pepper sliced into thin strips
  • 1 large tomato finely diced
  • ½ small white onion finely chopped
  • ½ tsp ground cumin
  • ½ tsp celery salt
  • ¼ tsp sea salt
  • tsp black pepper
  • fresh coriander (cilantro) )to serve


  • Heat the olive oil in a large pan or casserole dish over a medium heat. Add the pork strips and fry until browned all over. Remove from the pan and set aside.
  • Heat the remaining olive oil in the pan and add the celery, onion, green pepper and garlic. Sweat the vegetables gently in the oil until tender.
  • Add the tomato puree to the pan along with the dried herbs and spices. Stir well to combine with the vegetables.
  • Add the stock to the pan and stir well. Return the pork strip to the pan and simmer for 20 minutes until piping hot and the pork is cooked through.
  • Add the cauliflower rice to the pan and stir into the stock. Continue to simmer until almost all of the liquid has been absorbed and the cauliflower rice is fluffy.
  • Divide into portions and scatter with fresh coriander to serve. Leave any leftover portions to cool completely before freezing.


Calories: 483kcal | Carbohydrates: 14g | Protein: 53g | Fat: 26g | Fiber: 5g

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