This jambalaya recipe swaps our rice for cauliflower rice to create the perfect one-pot keto dinner! Ready in just 20 minutes, it’s loaded with juicy shrimp, Andouille sausage, and plenty of vegetables.
One pot dinners are my favorite dinners.
I may come from a family of foodies, but this does not mean we don’t love a quick and easy meal- quite the contrary. If we can have a delicious dinner prepared with minimal effort, it will be a regular feature.
Since my family started a keto diet, we’ve had a few easy dinner recipes on hand. These include keto versions of mac and cheese, chicken parmesan, and Hunan beef. When shrimp are on special at the grocery store, our favorite thing to make is a huge jambalaya!
What is jambalaya?
Jambalaya is a Cajun/Creole dish with Spanish, African, and French influence. It’s rice based stew filled with vegetables, meat, and seafood, all simmered in a flavorful stock. It’s all made in one pot and is especially popular in New Orleans.
This jambalaya recipe is a little different, as we swap out rice for cauliflower rice, keeping it low carb! Don’t fret though, as it tastes just as good as any good jambalaya out there!
Loaded with juicy shrimp, andouille sausage, three kinds of peppers, and a zesty Cajun seasoning, it’s a taste and texture lover’s dream!
What I love about this recipe is that it comes together in less than 20 minutes and is so customizable. Sometimes I love adding in some grilled chicken or baked tofu for some variety, and it still tastes incredible!
How do you make a keto jambalaya?
- Shrimp– Large or jumbo shrimp are best, as they remain extra juicy and soak up all the other flavors well. Choose shrimp that are shelled, for convenience.
- Andouille sausage OR chorizo– I prefer using andouille sausage, as it gives the jambalaya a more authentic flavor, but a chorizo will also work. Be sure to choose sausage that is keto friendly.
- Garlic, onion, bell peppers, and celery– Key vegetables used to add flavor, color, and crunch to this dish.
- Cauliflower rice– Traditional jambalaya contains rice, but to keep it low carb, we use cauliflower rice instead. Either make your own or use a freshly packaged one.
- Salt and pepper– To taste.
- Cajun seasoning– A must for any good jambalaya!
- Chicken broth– Adds flavor and keeps the dish moist. You can also use a bouillon cube dissolved in hot water.
- Diced tomatoes– Diced canned tomatoes that have no added sugar or spices.
- Parsley– To serve.
Start by removing the tails from the shrimp and pre-cooking the sausage. In a non-stick pan, add the sliced sausage and cook until golden.
Next, add the onion into the same pan and saute until fragrant. Add the bell peppers and celery and cook for several minutes until tender. Add the garlic, cauliflower rice, salt, and pepper, and simmer for several minutes.
Now, add the chicken broth, diced tomatoes and shrimp. Let everything simmer together until the mixture thickens, and the shrimp is fully cooked. Add the cooked sausage and simmer for five more minutes before removing from the heat and serving immediately.
Tips to make the best recipe
- Do not use frozen cauliflower rice, as it will add excess liquid to the dish and potentially make it watery.
- If you prefer a thicker jambalaya, you can let the mixture simmer longer.
- Add extra spice, by sprinkling some cayenne pepper or red pepper flakes throughout.
Storing, freezing, and reheating instructions
- To store: Once the jambalaya has cooled, transfer it to an airtight container and store it in the refrigerator for up to one week.
- To freeze: Place leftovers in a sealable container and store it in the freezer for up to 6 months.
- Reheating: Either microwave it for 30-40 seconds or reheat stovetop.
More easy, one pot keto dinner recipes
Frequently Asked Questions
There are two key differences between jambalaya and gumbo. Jambalaya uses rice or cauliflower rice in the mixture, whereas gumbo focuses on the meat, shellfish and vegetables. Gumbo is also much heavier in the spice mix used.
Jambalaya should on the ‘wet’ side, with a texture similar to risotto. However, as this keto version uses cauliflower rice, it can be more on the wet side.
- 1 lb shrimp shelled
- 1 lb Andouille sausage
- 1 tablespoon oil
- 1 1/2 large onions chopped
- 3 large bell peppers yellow, red, and green
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 cups cauliflower rice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Cajun seasoning
- 3/4 cup + 2 tablespoons diced tomatoes canned
- 1/3 cup + 1 tablespoon chicken broth
- 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.
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