Low carb jambalaya made with chicken, sausage, shrimp, and cauliflower rice. This easy low carb dinner recipe is packed with cajun flavor. I guarantee it! Makes 6 servings at 7.5 net carbs each.
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Hello and welcome to My Kitchen Serenity! Thank you for visiting my blog. Let’s talk about this delicious low carb, keto, and gluten free jambalaya. You’re going to 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! This time, changing it to a low carb, keto friendly version. 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. And I proudly admit, it is quite delicious!
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Ingredients for Low Carb Jambalaya
- 1 lb boneless skinless chicken breasts or thighs
- 1 lb smoked sausage or andouille sausage
- 1 lb peeled and deveined shrimp
- 1 cup diced onion*
- 1 cup diced bell pepper*
- 1/2 cup chopped celery*
- 2 14.5 oz cans diced tomatoes
- 10-oz bag frozen cauliflower rice
- 1/4 cup olive oil
- 1 tbsp dried Parsley
- 1 tsp dried basil
- 1 tsp Garlic Powder
- 1/2 tsp cajun seasoning (tony’s or slap ya mama)
- 1/2 tsp black pepper
- 1/2 tsp salt
- *Recipe Note: use 2 cups frozen chopped onion, bell pepper, celery mixture instead of the fresh veggies.
How to Make Low Carb Jambalaya
Replacing the starchy rice with cauliflower rice was an easy decision. However, there was some tweaking to the recipe because cauliflower rice does not absorb liquid like regular rice does. Therefore, this recipe does not need any water or chicken broth. The only liquid needed is from the canned tomatoes. Also, the method is slightly different than my original jambalaya recipe and the cooking time is much shorter! That’s good news! The sooner it’s ready to eat, the better!
1.Sprinkle the diced chicken with tony’s and brown in olive oil in a heavy 5 qt saute pan. Here’s my 5 qt Calphalon pot that I use and love! Brown for about 5 minutes and remove from the pot.
2. 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.
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. Stir frequently.
4. 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.
5. 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!
Low carb jambalaya made with chicken, sausage, shrimp, and cauliflower rice. This easy low carb dinner recipe is packed with cajun flavor.
- 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, peeled and deveined
- 1 cup onion, diced see Recipe Note
- 1 cup bell pepper, diced see Recipe Note
- 1/2 cup celery, diced see Recipe Note
- 2 can diced tomatoes (14.5-oz each)
- 1 10-oz bag frozen cauliflower rice, steamed per package directions
- 1/4 cup olive oil
- 1 tbsp parsley flakes
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp cajun seasoning (Tony's or Slap Ya Mama)
- 1/2 tsp salt
- 1/2 tsp pepper
Sprinkle the diced chicken with 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!
If you try this recipe, let me know! Leave me a comment, I’d love to hear from you!
Please try these easy Low Carb & Keto recipes from My Kitchen Serenity:
Baked Egg in Avocado with Bacon and Cheese
Buffalo Chicken and Bacon Wraps
Skillet Chicken Thighs over Cauliflower Rice
Notes: Different brands will vary on the net carbs so keep that in mind. For the most part, they should be fairly close. Use a site like MyFitnessPal.com or FatSecret.com to figure out this information based on the brands or ingredients you used.
Now the legal stuff (because my mama didn’t raise a fool): Please note that I am not a medical or nutritional professional. I am simply sharing my personal favorite recipes on this blog. Please consult with your physician before starting any diet or exercise program. I provide net carb information for my low carb recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
