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Weight-Loss & Wellness Articles

SOZA Low-Carb Jambalaya with Cauliflower Rice and Sautéed Spinach Recipe

Updated: May 28, 2023

Picture of a SOZA Enjoy a classic Southern dish in a healthful way with this Low-Carb Jambalaya recipe made with cauliflower rice and served with sautéed spinach. Full of high-quality protein and low in carbs, it's perfect for those on the Soza weight loss program or a diabetic-friendly diet.

This Low-Carb Jambalaya recipe is a fantastic way to experience the bold flavors of a classic Louisiana dish without straying from your health goals. Using cauliflower rice as a substitute for traditional white rice, this recipe drastically reduces carbs while still providing a satisfying, hearty meal.

Paired with a side of sautéed spinach, this dish not only fits into a low-carb, high-protein diet, but also is suitable for those following the SOZA weight loss program or a diabetic-friendly diet.


For the shrimp and cauliflower grits:

  • 1 lb shrimp, peeled and deveined

  • 1 head cauliflower, riced

  • 1/2 cup chicken broth

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon paprika

  • Salt and pepper to taste

For the side salad:

  • 4 cups mixed greens

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup sliced cucumber

  • 2 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • Salt and pepper to taste


  1. Heat a tablespoon of olive oil in a pan over medium heat. Add the shrimp, season with paprika, salt, and pepper, and cook until pink and cooked through. Remove the shrimp from the pan and set aside.

  2. In the same pan, add the minced garlic and cook until fragrant. Add the riced cauliflower and cook for a couple of minutes until it softens. Pour in the chicken broth and let it simmer until the cauliflower is tender and has absorbed most of it.

  3. While the cauliflower cooks, prepare the salad by combining the mixed greens, cherry tomatoes, and cucumber in a large bowl. Whisk together the olive oil, vinegar, salt, and pepper in a separate smaller bowl to create the dressing. Pour the dressing over the salad and toss to combine.

  4. To serve, plate the cauliflower grits and top with the cooked shrimp. Serve the salad on the side.


This shrimp and cauliflower grits recipe is a delicious low-carb, high-protein meal. The cauliflower grits are a great substitute for traditional corn grits and work wonderfully with the flavorful shrimp. Paired with a simple salad with olive oil and vinegar, this meal suits those on a diabetic-friendly diet or the Soza weight loss program.


P.S. For more recipes, visit

Gus Bouari, Co-Founder of SOZA

Health Blog Writer

About Gus Bouari, SOZA Co-Founder

After his childhood friend and co-founder, Dr. Anthony Wehbe lost 50 pounds on the SOZA weight loss program, he also did the program and lost 35 pounds. Gus is a wellness advocate and enthusiast. Gus truly believes we can all transform our lives by adapting to and following a healthy, wellness-focused lifestyle.

He has appeared on Miami NBC 6 Health in the Mix, discussing healthy eating and healthy cooking. If you ever bump into Gus, it would most likely be at a health foods store helping fellow shoppers make better food choices.

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