Low carb keto jambalaya made with chicken, sausage, shrimp, and cauliflower rice. This easy low carb jambalaya is packed with classic New Orleans flavor and ready to eat in 30 minutes!
You'll absolutely love this delicious low carb, keto, and gluten free jambalaya.
Quick Note: This post contains affiliate links. Please read my disclosure statement for more details.
Jump to:
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 husband and I visit New Orleans at least twice a year. It's only a few hours from our house and frankly, we go there just to eat! We love New Orleans so much, we were married there - in the beautiful botanical gardens.
My grandfather was born in New Orleans and operated a trolley as a teenager. There's so much history in NOLA and we love the people, too.
Why This Recipe Works
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.
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!
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. And I proudly admit, it is quite delicious (the best!).
For a handy printable keto food list, check out this PDF version from Whole Lotta Yum.
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.
Frozen cauliflower rice - no need to thaw, it works great right out of the freezer.
Olive oil - used for browning the chicken.
Seasonings - Parsley, dried basil, Garlic Powder, Cajun seasoning (tony's or slap ya mama), black pepper, salt.
Directions
(1) Season the diced chicken with a little bit of salt and pepper or 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 the bottom of the 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 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!
Expert Tips
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!
If you’d like some recipe inspiration delivered straight to your inbox, sign up for my email newsletter on my subscribe page and receive a free 5-day meal plan.
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 2022.
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.
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.
Comments
No Comments