keto jambalaya in a bowl with spoons

keto jambalaya with sausage and shrimp

Spicy andouille sausage, fresh veggies, and cauliflower rice come together for one amazing bowl of keto jambalaya! Full of flavor, this sausage jambalaya recipe is an easy comfort food that is ready in under 30 minutes. I swap the traditional rice for cauliflower rice (surprise! ๐Ÿ˜‰ ) to keep it low-carb. Season it up with as much Cajun spice as you like for extra heat and flavor!

what is jambalaya?

Jambalaya is a quintessential Cajun /Creole dish that typically contains chicken, sausage, and seafood (usually shrimp), cooked in a large pot with rice, onion, bell peppers, and celery. Creole jambalaya and Cajun jambalaya differ slightly- Creole jambalaya is tomato-based (red or orange in color) and authentic Cajun jambalaya is more brownish in appearance.

While this version is definitely not authentic since I’ve made some necessary, low-carb modifications, it’s more of a Creole jambalaya-inspired dish given that it contains tomato paste.

how to make keto jambalaya

My version is primarily a sausage jambalaya recipe, with a few shrimp thrown in at the end for extra deliciousness (definitely not necessary, so you can omit if you like). It’s effortless enough to throw together on a busy weeknight and yet perfect for when you’re craving cozy, warming comfort food that is spicy and flavorful. Oh, always? Me too. ๐Ÿ˜‰

the ingredients

To make this keto jambalaya with sausage and shrimp, you will need:

  • olive oil, avocado oil, or coconut oil
  • celery
  • carrot
  • bell peppers
  • onion
  • garlic
  • fresh thyme, chopped
  • andouille sausage, sliced into rounds (I use a paleo Chicken andouille so choose whatever kind you like here!)
  • tomato paste
  • chicken broth
  • Cajun spice
  • smoked paprika
  • salt and pepper
  • cauliflower rice (fresh or frozen)
  • large shrimp (peeled and deveined)
  • sliced green onions for garnish

keto jambalaya: the process

Jambalaya is known to be a one-pot meal, with aromatics, meat and seafood simmering in the rice as it cooks. Since this version is jambalaya with cauliflower rice, you can easily prepare it in a large pan, skillet, or pot (I use a large cast iron skillet).

Here’s how it’s done:

  1. Cook the vegetables. Heat the oil in the skillet and cook the celery, onion, carrots, and bell peppers for about 7-10 minutes, covered. You want them tender but not mushy. Uncover, add the garlic and fresh thyme, and cook about 30 seconds longer.
  2. Brown the sausage. Add the sausage rounds to the skillet and cook for about 5 minutes to brown the meat. Stir occasionally, flipping the sausage slices to brown each side.
  3. Add the spices. Add the tomato paste and chicken broth to the skillet and season the veggies/sausage mixture with Cajun spice, salt and pepper, and smoked paprika.
  4. Cook the cauliflower rice. Add the cauliflower rice to the skillet, stirring it until it is well-combined with the other ingredients. Cook for another 5-8 minutes or until the cauliflower rice is tender (but not mushy). It will release moisture at this time, which will eventually cook out. Nestle the shrimp into the jambalaya during the last few minutes of cook time, allowing the shrimp to cook for about 2 minutes per side. Serve the keto jambalaya with a sprinkle of chopped green onions.
keto jambalaya in a serving bowl

an easy sausage jambalaya recipe

I hope you love this keto jambalaya with sausage and shrimp! It’s a great fall comfort food, and a cozy dish that’s ready in a flash.

This keto jambalaya with shrimp and sausage is also:

  • dairy-free, gluten-free, and grain-free
  • easy to customize– add chicken or another protein of choice; make it as spicy or as mild as you’d like; or omit the shrimp altogether
  • great as leftovers!
  • a healthy jambalaya recipe that is full of protein and vegetables

I absolutely LOVE Cajun/Creole food, and if you’re in the mood for more flavor inspiration, check out this recipe for keto shrimp and grits or my Cajun shrimp kale Caesar salad!

Enjoy, friends! This keto jambalaya is a healthy, low-carb version of a delicious dish. And there’s no skimping on flavor!

you might also love…

  • Keto buttermilk biscuits! These make the perfect side to any meal, as well as an amazing, bread-like vessel for sandwiches, jam, and more.
  • The most perfect recipe for fall, this keto mushroom soup is creamy, hearty, and dairy-free! It is, hands down, my favorite soup.
  • Have you tried this keto chili? It’s one of the first recipes I shared here on the blog, and for good reason too! Packed with veggies, this no-bean chili is a staple in our dinner rotation.
closeup of shrimp in keto jambalaya

keto jambalaya with sausage and shrimp

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This keto jambalaya with sausage and shrimp is a delicious, low-carb version of Creole jambalaya that is ready in under 30 minutes! Dairy-free, gluten-free, and keto-friendly, this sausage jambalaya recipe is packed with protein, vegetables, and flavor!

Ingredients

  • 3 tablespoons avocado oil or olive oil
  • 3 celery ribs, chopped small
  • 1 yellow onion, diced
  • 1 carrot, chopped small
  • 2 small bell peppers, chopped (color of choice)
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh thyme, chopped
  • 1 pound andouille sausage, sliced into rounds
  • 2 tablespoons tomato paste
  • 1/4 cup chicken or vegetable broth
  • 1-1/2 tablespoons Cajun spice mix
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups cauliflower rice (fresh or frozen)
  • 1/2 pound large shrimp (peeled and deveined)
  • 1/4 cup chopped green onions

Instructions

  1. Heat a large skillet over medium heat. Add the oil, heat for about 1 minute, and then add the chopped celery, onion, carrot, and bell pepper. Cook the vegetables for about 7-10 minutes, covered. Uncover, then stir in the garlic and fresh thyme.
  2. Add the sausage slices to the skillet. Cook them for about 5 minutes, stirring occasionally, to brown each side of the sausage.
  3. Add the tomato paste and chicken broth to the skillet. Season the veggies/sausage mixture with the Cajun spice, salt and pepper, and the smoked paprika.
  4. Pour the cauliflower rice into the skillet, stirring the jambalaya until the cauliflower is well combined with the other ingredients. Cook the cauliflower for another 5-8 minutes, or until the cauliflower rice is tender (but not mushy). If using frozen riced cauliflower, it will release moisture, which will eventually cook out.
  5. During the last few minutes of cooking, nestle the shrimp into the jambalaya and cook each side for about 2 minutes. The shrimp will turn pink and opaque when done.
  6. Serve the keto jambalaya with a sprinkle of chopped green onions.


Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 197mgSodium: 907mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 3gProtein: 31g

This nutritional information is approximate and is provided for convenience as a courtesy.

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