Keto Jambalaya
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My one-pot keto jambalaya recipe features juicy andouille sausage, shrimp, cauliflower rice, and the holy trinity of Cajun flavor– all for only 3 grams of net carbs.
Why I love keto jambalaya
I may love to cook (well, I definitely do), but that doesn’t mean every meal needs to be elaborate. Delicious, yes, but convenience is a priority.
That’s where my keto jambalaya recipe comes in. I loosely adapted my mom’s recipe by swapping regular rice for cauliflower rice, cutting the carbs while keeping the bold Cajun flavors. Here’s why it’s a weekly staple:
- A one-pot (or pan) recipe. You know what that means? Clean-up is a breeze!
- Easy to customize. Don’t fret if you don’t have all of the ingredients listed. I included substitutions just in case.
- An easy weeknight dinner. The stovetop does most of the work, and you’ll only have to keep an eye on it as it simmers.
- The leftovers are even better. I purposely make a double batch, because the leftovers taste even better the next day.
★★★★★ REVIEW
“Made this today and it is so good. I did use frozen cauliflower cooked in the microwave first, and it was just fine. Used chicken andouille sausage with shrimp. Hubby and I both loved it.” – Bonnie
Table of Contents
Key Ingredients
- Shrimp. Look for large or jumbo shrimp since they’re harder to overcook and soak up the other flavors. Opt for shelled and deveined shrimp if possible.
- Andouille sausage OR chorizo. I prefer using andouille sausage, as it gives the jambalaya a more authentic flavor, but chorizo works too. Make sure there’s no added sugar.
- Garlic, onion, green bell peppers, and celery. Essential flavors for any Cajun recipe.
- Cauliflower rice. My low-carb substitution for regular rice. Either make your own or use store-bought fresh (not frozen) cauliflower rice.
- Salt and black pepper. To taste.
- Cajun seasoning. I recommend a high-quality seasoning with minimal fillers or thickeners. I really enjoy the flavor of Slap Ya Mamma or Taste of Cajun.
- Chicken broth. For flavor. I used a low-sodium broth, but you can also use one tablespoon of bouillon paste dissolved in warm water.
- Diced tomatoes. To flavor the broth. Make sure there’s no added sugar or spices.
- Parsley. Garnish. Green onions also work.
How to make keto jambalaya
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the meat. Slice the sausage into bite-sized pieces. If desired, remove the tails from the shrimp.
Step 2- Cook the sausage. Add olive oil to a non-stick skillet or Dutch oven over medium-high heat. Once hot, cook the sausage until golden brown, then remove it from the skillet.
Step 3- Sauté the veggies. Sauté the onion for 2-3 minutes, then add the bell peppers and celery and cook until tender. Add the garlic, rice, and spices. Simmer for several minutes.
Step 4- Build the broth. Add the diced tomatoes, broth, and shrimp. Stir to combine and simmer until the liquid reduces and thickens. Add the sausage and simmer for another minute.
Step 5- Season and serve. Remove the jambalaya from the heat and add extra salt and pepper to taste.
Arman’s tips and variations
- Only have frozen cauliflower rice? Make sure to steam it and pat it VERY dry so it doesn’t add excess moisture.
- Cut everything into equal-sized pieces. The sausage, shrimp, and vegetables will cook more evenly, and every bite will have a little of everything.
- Swap the protein. I’ve also made this with chicken thighs, chicken breast, pork, and even cubed beef, depending on what I have on hand.
- Add some heat. Toss in an extra teaspoon of cayenne pepper or a few dashes of hot sauce.
- Use Creole seasoning instead. Creole seasoning has a more herbaceous flavor thanks to bay leaf, oregano, and thyme, whereas Cajun seasoning relies more on paprika and pepper. Both work well here.
Frequently asked questions
It should be moist, not soupy. Because cauliflower rice doesn’t absorb liquid the way regular rice does, this version will be slightly saucier than traditional jambalaya. If it looks too wet, let it simmer for a few extra minutes before serving.
Absolutely. In fact, I think it tastes even better the next day after the flavors have had time to meld together. Store it in the refrigerator and simply reheat it on the stovetop or in the microwave before serving.
What to serve with low carb jambalaya
Keto Jambalaya
Ingredients
- 1 pound shrimp shelled, 450g
- 1 pound Andouille sausage 450g
- 1 tablespoon oil 15mL
- 1 1/2 large onions chopped, 225g
- 3 large bell peppers yellow, red, and green, 450g
- 2 stalks celery chopped, 100g
- 3 cloves garlic minced
- 2 cups cauliflower rice 200g
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Cajun seasoning
- 3/4 cup + 2 tablespoons diced tomatoes canned, 210g
- 1/3 cup + 1 tablespoon chicken broth 95mL
Instructions
- Remove the tails from the shrimp and slice up your sausage into bite sized pieces.
- Add the oil into a non-stick skillet and once hot, cook the sausage until golden brown. Remove the sausage from the skillet.
- Add the onion to the same skillet and saute for 2-3 minutes, until fragrant. Add the bell peppers and celery and cook until tender. Add the garlic, cauliflower rice, salt, pepper, and Cajun seasonings. Simmer for several minutes.
- Add the diced tomatoes and chicken broth and the shrimp and simmer until the liquid reduces and the mixture thickens up. Add the sausage and simmer for a further minute.
- Remove the jambalaya from the heat and add extra salt and pepper to taste. Serve immediately.
This is such a versatile recipe. I didn’t have a few of the ingredients on had so I substituted hot Italian sausage for andouille. No celery or bell peppers so chopped cabbage and a couple of jalapeños went in. It turned out delicious
Love that, Steve. And you’re right- it’s such an easy recipe to adapt to whatever you have on hand. Using Italian sausage is such a great idea!
Made this today and it is so good. I did use frozen cauliflower cooked in microwave first and it was just fine. Used chicken andouille sausage with shrimp. Hubby and I both loved it.
Thanks for the lovely feedback and review, Bonnie. Glad to hear it worked with frozen cauliflower pre-cooked. I love the use of chicken andouille sausage- it’s so underrated.
LOVED this. Big fan of a ton of recipes on this site. A couple of really minor things. Dice the peppers (it’s not mentioned in the recipe). Use a 12-in skillet. This is a ton of food! I’m a competent cook and I have pretty decent knife skills, but the timing is off for both prep and cooking. I used my Gorilla chopper for the onions and peppers and hand-chopped the celery and garlic, so it was close to 5 minutes, but if you were using a knife, it would take a couple more minutes. To brown sausage and truly soften the vegetables, cook the shrimp, etc. takes a lot more than 15 minutes. It’s not a project meal, but settle in for at least 35 to 40 minutes for the whole skillet. It’s totally worth it!!
Easy and tastes delicious. Froze leftovers and just as good out of freezer.
Really delicious! We are having the leftovers tonight. Will definitely make this again.
SO GOOD!! I actually look forward to cooking now with recipes like this!
This is delicious! I made it by substituting the andouille sausage with a regular keilbasa like sausage since my family doesn’t really care for andouille. It was fantastic! Am already making it again!
Yummy!!!
This was so good! I used 1 bag of frozen cauliflower (12 oz); the ratio was a little low for me, I wish I’d used a half a bag more. It was a little watery, maybe b/c I just let the bag thaw on the counter while I was doing all of the prepping, and then I just added it when I was supposed to. Maybe cooking it first and draining it would be better?
I am a single person, and made the recipe for 8 servings to have left overs. Can this be frozen?
I didn’t want to waste part of the canned tomatoes, so I used it all. That might have added to it having too much juice, but it was not too much tomato in my opinion.
I used 3 large bell peppers from Aldi, they come in red, yellow, and orange. I am not a fan of green usually, but I think I would have liked this better with one of those 3 being green.
I’ll keep this one and make it again!
Hi there, draining down the thawed cauliflower could certainly help if you found the sauce too runny, but it sounds like perhaps the juices from the canned tomatoes contributed to that too. You could always reduce the sauce by cooking it at a simmer for a little longer (with the lid off). And yes, you can definitely freeze this for later 🙂
Would like to make this a few hours ahead for this year’s Super Bowl watch party. Fun little nod to New Orleans. I also need to double the recipe. Any tips/tricks for doing those two things?
Thanks!
Hi Renee, this should be perfectly fine. I would just make this scaled up, let it cool slightly then seal it. Then reheat when your guests are ready to eat it. Depending how juicy your tomatoes are you may not need exactly double the amount of chicken broth. I would reduce as per the instructions and then only add extra chicken broth if it’s too thick. Hope this helps!
Delicious recipe! Used a turkey sausage and garlic tomatoes (that’s what I had). Everyone loved it. Got my protein + and was in my allowable carb limit!
Amazing! Sounds like you adapted this one perfectly 🙂 So glad you liked it!
Delish, easy, and very satisfying by itself. I added boneless/skinless chicken thighs for extra protein.
Sounds incredible Serena! Thanks so much for taking the time to share this, I know a lot of our readers are hungry for ideas on how to shake things up and this sounds perfect 🙂
Made it tonight and it was so good. I went a little heavier of the heat and it definitely left a tingle in the mouth. I added some diced smoked ham. Will certainly be making this again.
Looking forward
Let us know how you go!
Love it
Thanks Diana!