Keto Jambalaya

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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 295kcal

Author Arman Liew

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.

Notes

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.

TO REHEAT: Either microwave it for 30-40 seconds or reheat stovetop.

Nutrition