Keto Cajun Jambalaya

Keto Jambalaya is made with a delicious a combination of Andouille sausage, chicken, shrimp and vegetables in a flavorful, creamy, spicy sauce. This dish is served over cauliflower rice for a low carb, naturally gluten free meal.

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Keto Jambalaya is very similar to the traditional Cajun or Creole recipe, but with a few minor changes to keep the recipe lower in carbohydrates.

The biggest change is that the recipe is served over cauliflower rice, instead of white rice. This cuts the carbs pretty drastically.

Typically jambalaya is a one pot meal, however, in this recipe the cauliflower rice is cooked in a second skillet. 

Why This Recipe Works

This jambalaya recipe is surprisingly easy to prepare, yet really impressive in flavor and presentation. It’s quick enough for a busy weeknight, but also a great dish to serve when entertaining.

Leftovers are even tastier! This flavors in this dish continue to develop so even the next day it tastes great.

It’s a meal that is keto-friendly and suitable for low carb and gluten free diets.

Step-By-Step Instructions

Ingredients

Jambalaya

• 1 tablespoon extra virgin olive oil
• 3 teaspoons Cajun seasoning (divided): you can use Blackening Seasoning, if preferred.
• 1 pound shrimp (peeled and deveined): you can choose to use crawfish or crab, if preferred.
• 12 ounces Andouille sausage (cut into 1/4-inch thick coins)
• 1 pound boneless, skinless chicken (cut into bite size pieces)
• 3 bell peppers (any combination of red, orange, yellow or green bell peppers cut into thin strips)
• 1 sweet onion (cut into thin strips)
• 2 cloves garlic (minced)
• 2 ounces heavy cream
• 1 tablespoon tomato paste (optional): traditionally Cajun jambalaya does not contain tomato, while Creole does. If you have a preference for one or the other, you can choose to add or omit the tomato paste. You can also swap out the tomato paste for a can of diced or crush tomatoes.

Chef’s Tip: for a saucier dish, you can add 1/2 to 1 cup of chicken stock.

Cauliflower Rice

• 1 tablespoon extra virgin olive oil
• 4 cups cauliflower rice: fresh is best, however you can use frozen cauliflower rice.
• salt
• pepper

The full recipe and instructions can be found in the recipe card at the bottom of this post.

Prep!

Peel and devein the shrimp, cut the chicken into bite size pieces and slice the sausage into 1/4-inch thick coins. Thinly slice the peppers and onion and mince the garlic.

Chef’s Tip: to save a little time, you can buy shrimp that are already peeled and deveined. You can also prep the ingredients ahead of time and store tightly covered in the refrigerator until needed.

Create!

Jambalaya

Heat the olive oil in a large, deep skillet on medium-high.

Sprinkle 1 teaspoon of the Cajun seasoning onto the shrimp. Place in the hot skillet and cook for 1-2 minutes per side or until they are opaque and cooked through. Remove to a plate and tent with aluminum foil to keep warm.

In the same pan, add the sausage. Cook for 3 to 4 minutes or until slightly browned and starting to caramelize. Transfer to the plate with the shrimp.

Chef’s Tip: you can cook the shrimp and sausage together to save time, but keep a close eye on the sausage to prevent any burning.

Add the chicken and another teaspoon of the Cajun seasoning. Cook until the chicken is no longer pink in the center, about 5 minutes, turning often, then transfer to the plate with the shrimp and sausage.

If your pan is dry, add a little drizzle of olive oil. Add the peppers, onion, and last teaspoon of Cajun seasoning. Cook until the peppers and onion are tender and slightly charred. Stir in the garlic and cook an additional 30 seconds.

Add the heavy cream and tomato paste and cook, stirring until well blended, for a minute or two until it thickens up slightly. Mix the shrimp, sausage and chicken back into the skillet. Cook another minute or two until everything is heated through.

Cauliflower Rice

Heat the olive oil in a large, deep skillet over medium-high.

Add the cauliflower rice and season with salt and pepper. Cook, stirring often, until tender and starting to lightly brown, about 5 to 7 minutes.

Present!

Serve the jambalaya over the cauliflower rice. 

Garnish with fresh, minced parsley, if desired.

Tips and Techniques

• Fresh cauliflower is best, however frozen can be used.
• For a saucier dish, you can add 1/2 to 1 cup of chicken stock.
• Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.

FAQ’s

What Do You Serve with Jambalaya?

Common side dishes are corn bread or corn on the cob. However, if you are watching your carb intake, you may want to choose a side dish like okra or collard greens.

Can You Freeze Jambalaya?

Yes, jambalaya can be frozen for up to 3 months. Allow it to cool before transferring it to freezer bags or airtight containers.

More Cajun Recipes

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Print

Keto Jambalaya

Keto Jambalaya is made with a delicious a combination of Andouille sausage, chicken, shrimp and vegetables in a flavorful, creamy, spicy sauce. This dish is served over cauliflower rice for a low carb, naturally gluten free meal.

Course Main Dish

Cuisine American, Chicken, Gluten Free, Low Carb, Pork, Seafood

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 454kcal

Author Lauren Harris

Ingredients

Jambalaya

• 1 tablespoon extra virgin olive oil
• 3 teaspoons Cajun seasoning (divided)
• 1 pound shrimp (peeled and deveined)
• 12 ounces Andouille sausage (cut into 1/4-inch thick coins)
• 1 pound boneless, skinless chicken (cut into bite size pieces)
• 3 bell peppers (any combination of red, orange, yellow or green bell peppers cut into thin strips)
• 1 sweet onion (cut into thin strips)
• 2 cloves garlic (minced)
• 2 ounces heavy cream
• 1 tablespoon tomato paste (optional)

Cauliflower Rice

• 1 tablespoon extra virgin olive oil
• 4 cups cauliflower rice
• salt
• pepper

Instructions

Jambalaya

• Heat the olive oil in a large, deep skillet on medium-high.
  1 tablespoon extra virgin olive oil
• Sprinkle 1 teaspoon of the Cajun seasoning onto the shrimp. Place in the hot skillet and cook for 1-2 minutes per side or until they are opaque and cooked through. Remove to a plate and tent with aluminum foil to keep warm.
  3 teaspoons Cajun seasoning, 1 pound shrimp
• In the same pan, add the sausage. Cook for 3 to 4 minutes or until slightly browned and starting to caramelize. Transfer to the plate with the shrimp.
  12 ounces Andouille sausage
• Add the chicken and another teaspoon of the Cajun seasoning. Cook until the chicken is no longer pink in the center, about 5 minutes, turning often, then transfer to the plate with the shrimp and sausage.
  1 pound boneless, skinless chicken
• If your pan is dry, add a little drizzle of olive oil. Add the peppers, onion, and last teaspoon of Cajun seasoning. Cook until the peppers and onion are tender and slightly charred. Stir in the garlic and cook an additional 30 seconds.
  3 bell peppers, 1 sweet onion, 2 cloves garlic
• Add the heavy cream and tomato paste and cook, stirring until well blended, for a minute or two until it thickens up slightly. Mix the shrimp, sausage and chicken back into the skillet. Cook another minute or two until everything is heated through.
  2 ounces heavy cream, 1 tablespoon tomato paste

Cauliflower Rice

• Heat the olive oil in a large, deep skillet over medium-high.
  1 tablespoon extra virgin olive oil
• Add the cauliflower rice and season with salt and pepper. Cook, stirring often, until tender and starting to lightly brown, about 5 to 7 minutes.
  4 cups cauliflower rice, salt, pepper
• Serve the jambalaya over the cauliflower rice.
• Garnish with fresh, minced parsley, if desired.

Notes

Tips and Techniques

• Fresh cauliflower is best, however frozen can be used.
• For a saucier dish, you can add 1/2 to 1 cup of chicken stock.
• Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 454kcal | Carbohydrates: 14g | Protein: 40g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 203mg | Sodium: 1037mg | Potassium: 1094mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2718IU | Vitamin C: 131mg | Calcium: 93mg | Iron: 2mg

This recipe was originally published on July 8, 2019. It was updated with new images, an improved recipe, step-by-step instructions, tips and techniques in December 2024.