Low carb keto jambalaya made with chicken, sausage, shrimp, and cauliflower rice. This easy low carb jambalaya is packed with classic Louisiana flavor and ready to eat in 30 minutes!
My family is from south Louisiana, so you know this keto jambalaya is loaded with bold Cajun flavor and made the way we like it - hearty, smoky, and satisfying.
You'll absolutely love this delicious low carb, keto, and gluten free jambalaya. And I think you'll also find this Keto Pot Roast just as flavorful and satisfying!
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Need another quick and satisfying keto-friendly chicken dinner? My Best Keto Cashew Chicken comes together fast and is full of bold flavor with a delicious sweet-and-savory sauce.
Thank you for visiting my blog. I'm glad to share with you this wonderful low carb keto jambalaya recipe! I've converted my original chicken and sausage jambalaya with this low carb version!
My family roots run deep in south Louisiana. I grew up eating all kinds of Cajun and Creole meals (and cafe au lait!).
My husband and I visit once or twice a year. It's only a few hours from our house and frankly, when we go, eating is one of the main things we do !
Why This Recipe Works
(1) Replacing the starchy rice with cauliflower rice was an easy decision for this keto jambalaya recipe. However, there was some tweaking to the recipe because cauliflower rice does not absorb liquid like regular rice does.
(2) Because there is no rice in this recipe, the cook time is only 20 minutes (much less than traditional jambalaya).
(3) This recipe does not need any water or chicken broth! The only liquid needed is from the canned tomatoes (yes, I said canned tomatoes. I'm 100% Cajun, but I do love the flavor tomatoes add to this dish).
Let's talk about this delicious low carb, keto, and gluten free jambalaya. You're going to love it!
Why We Love It
As you may already know, I have a chicken and sausage jambalaya recipe previously posted on my blog. That recipe is an old family recipe, passed down from my Louisiana Cajun family, that I modified and made my own. And recently, I wanted to take my jambalaya recipe and modify it again!
Why? Because there are family members who follow the low carb, keto lifestyle and I want them to experience all the wonderful flavors of my jambalaya without all the carbs.
This recipe fits their high protein, low carb diet lifestyle just like my Stuffed Portobella Mushrooms. And I proudly admit, they're both quite delicious (the best!).
Ingredients for Keto Jambalaya
Boneless, skinless chicken breasts or thighs - I recommend thighs since they won't get dry like breasts sometimes do.
Smoked sausage - use andouille sausage, Conecuh, or your favorite.
Peeled and deveined shrimp - use fresh or frozen, but if using frozen shrimp allow them to thaw first.
Onion, green bell pepper, and celery (trinity) - or use the frozen chopped blend from Pic Sweet like I do!
Canned diced tomatoes - use the plain diced tomatoes since the others have a higher carb count. Tomatoes aren't technically used in Cajun cooking, but I like them, so I use them!
Frozen cauliflower rice - no need to thaw, it works great right out of the freezer.
Olive oil - used for browning the chicken.
Seasonings - dried parsley flakes, dried basil, garlic powder, Cajun or Creole seasoning, black pepper, and salt all work together to bring out the amazing flavor!
How to Make Keto Jambalaya
Photo 1: Brown the seasoned diced chicken in olive oil in a heavy 5 qt saute pan. Here's my 5 qt Calphalon pot that I use and love! Remove the chicken from the pan.
Photo 2: Brown the sliced sausage in the same pot for 5 minutes. Then add the onion, bell pepper, and celery (trinity). Mix well and scrape the bottom of the pan to remove and incorporate any browned pieces of chicken and sausage (some call this gradoux or gris gris)!
Photo 3: Add the shrimp to the pot (add more olive oil if needed) and simmer for about 5 minutes or until the shrimp are pink.
Photo 4: Return chicken, sausage, and trinity to the pot. Add the tomatoes with juice, cauliflower rice, and seasonings. Mix well and taste for flavor. Bring mixture to a slow simmer, cover, and simmer for 5 minutes. Gently stir the jambalaya, cover, and slow simmer for another 5 minutes.
Serve with hot sauce if desired. A green salad is a nice side dish if you need a side dish. There are never any leftovers at my house!
Storing and Reheating
Freezing Leftovers
Keto jambalaya freezes well. Allow the jambalaya to completely cool off. Then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). This jambalaya will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat it. Reheat in a pot on the stove or in the microwave.
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Frequently Asked Questions
You really don't need to serve this keto jambalaya with anything else because it's full of meat and vegetables. However, if you just want to serve something else with it, or you want to stretch out the meal, serve with a green salad or keto deviled eggs. If you're craving something sweet, try my Keto Crunch Bars! They'll satisfy that sweet tooth in a jiff!
From what I hear, some people add sliced, fresh okra to this recipe. I'd recommend about 1 to 2 cups, but keep in mind, the okra will add some carbs to the nutritional data.
That's totally up to you and your heat level preference. I know people (like my brother) who will add several shakes from a liquid hot sauce bottle to spice it up even more. This recipe is completely adjustable to your liking. Leave out the spicy seasoning all together if you're sensitive to spicy foods.
More Easy Low Carb Keto Recipes
If you try this keto jambalaya recipe, let me know! Give it a recipe rating and leave me a comment, I'd love to hear from you! Merci and bon appetit!
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Recipe
Low Carb Keto Jambalaya Recipe
Equipment
- 5 quart pan
- measuring cup(s)
- measuring spoons
Ingredients
- 1 lb boneless skinless chicken breast or thighs, cut into 1-inch squares
- 1 lb smoked sausage or andouille sausage, cut into 1-inch disks
- 1 lb shrimp, completely peeled and deveined do not leave the peel on the tails
- 1 cup onion, diced small see Recipe Note
- 1 cup green bell pepper, diced small see Recipe Note
- ½ cup celery, diced small see Recipe Note
- 2 can diced tomatoes (14.5-oz each)
- 1 10-oz bag frozen cauliflower rice, steamed per package directions
- ¼ cup olive oil
- 1 tablespoon parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon cajun seasoning (Tony's or Slap Ya Mama)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Season the diced chicken with a little salt and pepper or Tony's and brown in olive oil in a heavy 5 qt saute pan. Brown for about 5 minutes and remove from the pot.
- Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered for about 5 minutes, stirring halfway through cooking. Remove from pot.
- Add the shrimp to the pot (add more olive oil if needed) and simmer for about 5 minutes or until the shrimp are pink. Stir frequently.
- Return chicken, sausage, and onion bell pepper mixture to pot. Add the tomatoes with juice, cauliflower rice, and seasonings. Mix well and taste for flavor. Bring mixture to a slow simmer, cover, and simmer for 5 minutes.
- Gently stir the jambalaya, cover, and slow simmer for another 5 minutes. Serve with hot sauce if desired.
- Recipe Note: Substitute 2 cups of the frozen chopped onion, bell pepper, and celery blend for the fresh veggies. It will turn out just as great!
Notes
Nutrition
This recipe was originally published in 2019 and was updated in 2026.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Kat says
How many grams/cups is one serving?
Anne Clark says
Hi Kat. One serving is 438 grams (or about 1-3/4 cups).
Gary says
This turned out perfect as written. The second time I made it, used Kaizen (orzo style) which resembled rice well but still low carb. Husband loved it as well, so thank you!!
Anne Clark says
I'm so happy you both enjoyed the keto jambalaya! Thank you for leaving a comment 🙂 I love the idea of using Kaizen; I've never used it but I will check it out!