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A white bowl filled with jambalaya and cauliflower rice topped with chopped green onions and a bunch of fresh parsley on the side.
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5 from 8 votes

Low-Carb Keto Jambalaya

A delicious 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 gluten-free jambalaya, healthy jambalaya, low-carb jambalaya
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 434kcal
Author Eileen Kelly


  • 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
  • 1/4 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


  • 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.


Note 1: We use extra-large shrimp. 
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1serving | Calories: 434kcal | Carbohydrates: 13g | Protein: 34g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 254mg | Sodium: 1802mg | Potassium: 878mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1387IU | Vitamin C: 83mg | Calcium: 180mg | Iron: 4mg