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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.
Need more one-pot keto dinners? Try my keto beef stroganoff, keto chicken soup, and keto beef stew next.
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 healthy jambalaya recipe comes in. Made with a few low carb swaps, you get those same comfort food flavors–just fit for those of us living that keto lifestyle.
What is jambalaya?
Jambalaya is a Cajun/Creole dish with Spanish, African, and French influences. It’s a rice-based stew made with veggies, meat, and seafood. For this keto version, I swapped regular rice for cauliflower rice, effectively cutting the carbohydrates (and calories) in half.
Table of Contents
Why I love this recipe
- 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.
- Even more flavorful leftovers! Give the stew a night to allow the flavors to mesh, and you’ll be amazed on day two.
Ingredients needed
- 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. Another essential for flavor!
- 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. Remove the tails from the shrimp and slice the sausage into bite-sized pieces.
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 recipe tips
- Only have frozen cauliflower rice? Make sure to steam it and pat it VERY dry so it doesn’t add excess moisture.
- Chop the protein into equal-sized pieces. So everything cooks evenly.
- Swap the protein. Add chopped chicken breasts, chicken thighs, pork, or cubed beef.
- 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 the bay leaf, oregano, and thyme, whereas Cajun seasoning is more reliant on paprika and pepper.
Storage 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 them in the freezer for up to six months.
Reheating: Either microwave it for 30-40 seconds or reheat it in a large skillet over medium heat.
Frequently asked questions
Jambalaya uses rice or cauliflower rice in the mixture, whereas gumbo focuses on meat, shellfish, and vegetables. Gumbo is also much heavier on the spices.
Jambalaya should be on the ‘wet’ side, with a texture similar to risotto. However, this keto version uses cauliflower rice, so it can be more on the wet side.
Jambalaya is the perfect one-pot dish to enjoy on its own. However, some low-carb options to pair with it include keto rolls, keto buns, and keto biscuits.
More easy keto dinner recipes
- Keto crack chicken
- Keto stuffed peppers
- Keto pork chops
- Keto chicken casserole
- Or any of these keto dinner ideas
Keto Jambalaya
Ingredients
- 1 pound shrimp shelled
- 1 pound 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
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.
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!!!
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.
Okay I thought – this guy had way too many 5 star recipes to be real but I did try this one and oh my gosh I’m a believer. I used chicken breast and sausage and it taste great. (Gotta add the tabasco sauce though) Definitely 5 stars and an added benefit – tons of left overs. Thank you.
Leftovers are the best!!!
So delicious, you would never know it was keto!
Thanks, Kim!
My husband & I loved it!
Delish, even better the day after !!!!
We made this and did everything except the rice was on the side. Loved it and ate it for four days. This is a must try!!
Made this tonight and was delicious! Can’t believe it’s keto friendly
One pan recipe that’s easy and very good.
I used a little more Cajun seasoning because I like it spicy. I used frozen cauliflower and it wasn’t too watery at all. I will make this again, and add to my Keto recipes.
Excellent! By far the best Keto Recipe I have used. Thank you!
Shockingly good. I’m not kidding when I say, I didn’t miss the rice. Who knew!?
I’ve tried a few keto recipes and this one by far is the most BOMB!