Keto Jambalaya gives all the deliciousness of a very classic Creole recipe without the carbs. In 30 minutes you will be enjoying a one-pot spicy shrimp and andouille sausage dish that will have everyone wanting more.
Keto Jambalaya
Jambalaya, a classic Creole dish that we are keeping mouthwateringly delicious yet low-carb. Everything is served over cauliflower rice for a warm and comforting meal. This is a great meal to serve any time of year. Since it is so easy to make, this is another great meal to feed a crowd too.
This is a delicious keto recipe and is served over cauliflower rice. Which can be homemade or you can use a store made rice.
Ingredients
- Andouille Sausage: you can swap out and use Kielbasa.
- Shrimp: Extra large shrimp, size 26/30.
- Holy Trinity: A Cajun/Creole must is a combo of green peppers, celery, and onion. Red peppers are also added.
- Homemade Cajun Seasoning: If you prefer, use a store-made seasoning.
- Parsley: Fresh parsley is highly recommended to add a layer of flavor.
Not Shown: Diced Tomatoes, Cauliflower Rice, Chicken Broth, Garlic, Salt, Green Onions.
Step by Step Instructions to make Keto Jambalaya
- Saute the peppers, onions, and celery until soft.
- Add sausages to brown. Then add in garlic.
- Mix in diced tomatoes, chicken broth, Cajun seasoning, and salt. Let simmer for 10 minutes.
- Add in cauliflower rice and shrimp, continue to simmer about 5 minutes.
- Serve with sliced green onions and chopped fresh parsley.
Expert Tips and FAQs
- Use salt-free chicken stock and diced tomatoes to reduce sodium.
- For the cauliflower rice, either make your own or use a store-made brand found in the freezer section of your grocer.
- Start with 2 Tablespoons of Cajun seasoning. If you prefer spicer food, wait until the flavors blend and re-season before serving.
- Although jambalaya is considered a stew, it won’t be soupy. It is a thicker stew.
Variations:
- Add boneless chicken breasts to the pot with the sausage.
How long can the jambalaya be stored?
Once cooked, keep everything in the fridge covered for 1-2 days. We do not recommend freezing the recipe. The shrimp will change texture once it is cooked and then frozen. To reheat in the oven at 350°F until warm, about 10 minutes. Microwave according to manufacturers’ instructions.
Other recipes you may enjoy using my homemade Cajun seasoning is Whole Roasted Cauliflower, one of my favorite recipes. Air Fryer Cajun Scallops are another tasty treat.
Some of my other favorite keto recipes you will enjoy is my low-carb chicken piccata, one of my most popular recipes. Cauliflower Tabbouleh is absolutely delish and a big crowd-pleaser. Try a Zucchini, Tomato, Eggplant Bake, full of fresh veggies topped with cheesy goodness. Keto Chicken Scarpariello is a personal favorite.
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- Dutch Oven: A solid pot that holds the heat in the pot.
- Wooden Utensils: I use wooden spoons to ensure my pans do not scratch.
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Low-Carb Keto Jambalaya
Equipment Needed:
Ingredients
- 2 Tablespoons olive oil
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 small onion, peeled and diced
- 2 stalks celery, diced
- 1 pound Andouille sausage or kielbasa
- 3 cloves garlic, peeled and minced
- 14 ounce can, diced tomatoes with juices
- ¼ cup chicken stock
- 2 Tablespoons homemade Cajun seasoning premade seasoning can be used
- 1 teaspoon Kosher salt
- 4 cups cauliflower rice, fresh or frozen
- 1 pound uncooked large shrimp, thawed, peeled and deveined Note 1
- sliced green onions optional garnish
- chopped fresh parsley optional garnish
Instructions
- In a large Dutch oven or skillet, over medium heat, add olive oil. Add the bell peppers, onion, and celery, saute for about 5 minutes, veggies will soften.
- Mix the sausage to the pot. Stir occasionally for another 5 minutes to brown sausage.
- Add in garlic and saute a few seconds to blend the flavors.
- Stir in the diced tomatoes, chicken stock, Cajun seasoning, and salt. Increase heat to medium-high, bring mixture to a boil.
- Reduce heat to low and simmer, uncovered for 10 minutes.
- Stir in the cauliflower rice and uncooked shrimp. Let simmer another 5 minutes to cook through the rice and shrimp. The cauliflower rice will be tender and the shrimp will be pink.
- Remove from the heat. Taste for seasoning, if needed, adjust. Serve topped with sliced green onions and chopped parsley.
