This Keto Cajun Jambalaya includes a combination of Andouille sausage, chicken, shrimp and vegetables in a flavorful, creamy Cajun flavored sauce. Serve this dish over cauliflower rice for a low carb, gluten free dinner!
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This Keto Cajun Jambalya recipe is my fiancé’s new favorite alongside of Gluten Free Coconut Shrimp. I should have easily guessed that would be the case when I put sausage, chicken, and shrimp all into one recipe.
Before I go any farther, I know this isn’t a true jambalaya recipe. I came up with the idea for the recipe before I knew what I was going to call it. It just comes pretty close to jambalaya and from a title standpoint it was much easier to call this Keto Cajun Jambalaya than Creamy Cajun Sausage, Chicken, Shrimp, and Peppers.
Why This Recipe Works
- This is an easy, yet really impressive meal. It’s a great dish to serve when entertaining too!
- The combination of Cajun seasoning, a variety of meats, and vegetables is super flavorful.
- Leftovers are even tastier!
- It’s a low carb, keto friendly, gluten free recipe.
How to Make Keto Cajun Jambalaya
Prep!
There is some prep work for this recipe, but once it’s all done cooking everything is really quick and easy.
You will need to peel and devein the shrimp and cut the sausage and chicken into bite size pieces. Slice the peppers and onion into thin strips and mince the garlic.
Tip: save a little time by buying shrimp that are already peeled and deveined.
Create!
First, you’re going to cook the shrimp in olive oil with just 1 teaspoon of the Cajun seasoning until they are opaque. Remove to a plate.
In the same pan, add the sausage, chicken, and another teaspoon of the Cajun seasoning. Cook until the chicken is no longer pink in the center, then transfer to the plate with the shrimp.
If your pan is dry, add a little drizzle of olive oil before adding the garlic. Cook for about 30 seconds, then mix in the peppers, onion, and last teaspoon of Cajun seasoning. Cook until the peppers and onion are tender and slightly charred.
Add the heavy cream and cook for a minute or two until it thickens up slightly, then mix back in the meats. Cook another minute or two until everything is heated through.
Present!
To keep this dish low in carbs, serve over cauliflower rice (you can reference this post on How to Rice Cauliflower, and this post on How to Cook Cauliflower, if needed).
If carbs are not an issue, you can use regular rice.
Tips and Techniques for the Best Keto Cajun Jambalaya
- Save time by buying shrimp that are already peeled and deveined.
- Serve this dish with cauliflower rice to keep it low in carbs, or regular rice if carbs are not a concern.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- What do you serve with Cajun 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, but it is recommended to remove the shrimp before freezing as their texture will change and not be as palatable when reheated.
Other Recipes to Try
- Keto Chicken Fajitas Bowls
- Creamy Buffalo Chicken Cauliflower Casserole
- Keto Italian Ground Beef and Cauliflower Skillet
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Keto Cajun Jambalaya
Ingredients
- 1 tablespoon extra virgin olive oil
- 12 ounces shrimp * peeled and deveined
- 3 teaspoons Cajun seasoning * divided
- 12 ounces chicken * cut into bite size pieces
- 12 ounces Andouille sausage * cut into slices
- 2 cloves garlic * minced
- 3 sweet peppers * I use red, orange, and yellow, cut into thin strips
- 1 sweet onion * cut into thin strips
- 2 ounces heavy cream
- cauliflower rice * for serving
Instructions
- Add the olive oil to a large skillet over medium-high heat.
- Place the shrimp in the skillet and season with 1 teaspoon of the Cajun seasoning.
- Cook the shrimp until opaque, about 3-4 minutes, then remove to a plate.
- Add the chicken, sausage, and 1 teaspoon of the Cajun seasoning to the same skillet.
- Cook until the chicken is no longer pink in the center, about 5-7 minutes, and remove to the plate with the shrimp.
- Lower the heat to medium and add a drizzle of oil, if needed.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the peppers, onions, and the last teaspoon of Cajun seasoning.
- Cook until the peppers and onions are soft, about 5-7 minutes.
- Mix in cream and cook until thickened, about 1-2 minutes.
- Stir back in the shrimp, chicken, and sausage and cook until heated through, about 1-2 minutes.
- Serve with cauliflower rice.
Notes
Tips and Techniques for the Best Keto Cajun Jambalaya
- Save time by buying shrimp that are already peeled and deveined.
- Serve this dish with cauliflower rice to keep it low in carbs, or regular rice if carbs are not a concern.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
