Low-Carb Keto Jambalaya

A white bowl filled with jambalaya and cauliflower rice topped with chopped green onions and a bunch of fresh parsley on the side.

4.89 from 9 votes

A delicious one-pan keto jambalaya recipe made with shrimp and andouille sausage over cauliflower rice. An easy meal that's ready in 30 minutes and perfect for a crowd.

Course Main Course

Cuisine Creole

Keyword jambalaya recipe, keto jambalaya, low-carb jambalaya

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 434kcal

Author Eileen Kelly

Equipment

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Dutch Oven
Cutting Board
Wooden Spoon
Measuring Spoons and Cups

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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: We use extra-large shrimp.

Storage: Leftovers can be kept in an air-tight covered container in the refrigerator for 1-2 days.

To reheat in the oven at 350°F until warm, about 10 minutes. Microwave according to manufacturers' instructions.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition