It is said that the USA has given the world 3 unique art forms, Jazz, the Comic Book, and Creole food.
Creole cuisine from Louisiana combines influence from French, Spanish, West African and Native American traditions into something that is very American – a Melting pot.
Jambalaya is a creole version of Paella, basically it’s a starchy rice dish cooked with meat and a broad palette of chillies. This recipe is based on one from famous Louisianan chef Emeril Lagasse with just a few changes to make it low carb but still delicious.
The main change we’re going to make is to replace rice in the meal with Konjac ‘rice‘, which will require a slight change in how the meal is cooked – as Konjac ‘rice‘ will not absorb liquids, nor will it shed starch that would thicken the sauce.
Konjac (sometimes called Shirataki) is an asian yam that produces starches that are almost completely indigestible by humans – meaning you can use it to create textural elements like noodles and rice-like grains without any digestible carbohydrates. It is however very good for your gut bacteria, and has been used as a medical supplement to stimulate the creation of Butyric acid which has therapeutic effects for diseases of energy regulation like Diabetes.
Sometimes Konjac has a more slimey texture than the noodle it replaces, but for this recipe that is exactly what we are going for. It also has quite a funky, almost fishy smell – you need to soak it for a bit and drain it before using it.
To be honest this dish came out so much better than we expected, the spice and flavours of the veggies and meat means you can not notice the Konjac ‘rice‘ being different. I highly recommend this recipe if you have not tried cooking with Konjac before.
NB: Konjac ‘rice‘ can be replaced with cauliflower ‘rice‘, but you would probably have to add more liquid and add the ‘rice‘ a little earlier than this recipe.
The Holy Trinity – the Creole sauce starter
Each cuisine seems to have it’s own starting palette of vegetables with which to begin every sauce; the French have their mirepoix (caramelized Onion+Celery+Carrots), the Italians have their sofritto (sweated Onion+Celery+Carrots), and the Creole have their Trinity (Onion+Celery+Capsicum) and if you include garlic it is called the ‘Holy Trinity‘
Love Cajun food? Don’t go past this southern delight.
There is a lot of ingredients in this recipe, but there are not that many processes really, there is a spice mix which Emeril makes up in larger quantities and then uses for other cajun dishes. We enjoyed this one so much we plan to do more Creole dishes like Gumbo and Étouffée.
As with all our dishes, if you don’t like it too spicy, then reduce the number of chilli paste blocks. However, this dish is meant to spicy and give your tongue and lips a lovely tingly feeling after eating.
Amount Per Serving
Calories 238 Calories from Fat 180
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 86mg 28%
Sodium 707mg 30%
Total Carbohydrate 10g 3%
Dietary Fiber 7g 28%
Protein 22g 44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label
NB: Net Carbohydrates here are 10g – 7g (fiber) = 3g per serving