Go Back
+ servings
cooked jambalaya in pan on wooden table with glass of water and white bowl on the side and blue and white striped kitchen towel in the background
Print

Low Carb Keto Jambalaya Recipe

This low carb keto jambalaya recipe is made with chicken, sausage, shrimp, and cauliflower rice.  and is packed with Cajun flavor.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 493kcal
Author Anne Clark

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

(A)  Store leftovers in the refrigerator, tightly covered, for up to 3 days.

Nutrition

Serving: 1serving | Calories: 493kcal | Carbohydrates: 11g | Protein: 40g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 1397mg | Potassium: 940mg | Fiber: 3g | Sugar: 5g | Vitamin A: 597IU | Vitamin C: 37mg | Calcium: 115mg | Iron: 3mg