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.
Karen says
My husband is from New Orleans and is diabetic, so low carbs is necessary. I’m trying this tonight. Thanks!
Lauren Vavala says
Hi Karen, I hope you and your husband enjoyed the recipe. It’s not meant to be authentic, as that’s kind of hard being low carb and all, but hopefully close and still really tasty!
– Lauren
John s says
How much is serving size? A cup I am guessing?
Lauren Vavala says
Hi John, it’s impossible for me to say how much a serving size is using cups etc. since that cup could contains any amount of meat, peppers, etc.
The nutritional information is automatically calculated by dividing the total of the ingredients by the number that I designate for servings. So for this recipe, you divide the total amount you have into 6 portions, then the nutritional information is an estimate for 1 of those portions.
I hope that makes sense?
Lily Kwan says
This recipe looks very tasty. Thanks for sharing!
Rosemary says
Delicious!!! I accidentally purchased Cooked shrimp instead of raw. I simply cooked the chicken and sausage first and heated the shrimp in those juices. I also used Tony Chachere’s original creole seasoning. Thank you, thank you, thank you for sharing this recipe. I’m on keto and am delighted to come across sights like yours that give hope to us foodies that have limited ingredient diets.
Lauren Vavala says
So happy to hear this! I have SO many ideas for keto recipes! I just need a bazillion more hours in every day to get to them all! Hope you keep coming back for more!!
Lizzy says
I love this healthier take on jambalaya – especially all the veggies!
Colleen says
Sounds delicious!! Is the full nutritional information available on this page?
Lauren says
Hi Colleen! Thanks for letting me know that the full nutritional information wasn’t available. It looks like it was a temporary glitch with the recipe card that I use but it’s all fixed now. Let me know if you have any other issues 🙂 Lauren
Colleen says
Perfect!! Thank you for your prompt response! I’m planning on making this for our dinner tomorrow night. Thanks again!!
Lauren says
You’re very welcome – hope you enjoy it!!
Laura | Wandercooks says
Amazing recipe thank you! We tried this alongside a big slab of corn bread – To. Die. For. So much yum! Thank you so much. 🙂
Cookilicious says
This dish is bursting with flavors!
Liz says
I never would have thought that jambalaya could be keto! What a great idea!
Krissy Allori says
Bam! So much flavor! Such a great dish.
kim says
Love this meal! It’s super easy and has soooooo much flavor!