Keto Jambalaya is a vibrant, low-carb twist on the classic comfort dish, bursting with bold flavors and hearty textures. Succulent shrimp, tender chicken, and smoky sausage meld with crisp bell peppers and zesty spices, creating a comforting yet energizing meal. In just 50 minutes, you’ll have a satisfying one-pot wonder that’s perfect for busy weeknights.
Every bite offers a tantalizing mix of savory, spicy, and subtly sweet notes, while cauliflower rice keeps it light and keto-friendly. The dish is as colorful as it is delicious, with a rich aroma that fills your kitchen. Whether you’re keto-curious or a seasoned pro, this jambalaya is a flavor-packed adventure you’ll want to savor again and again.
Ingredients for Keto Jambalaya
- 2 tablespoons oil (we recommend avocado oil, but olive oil works too)
- 1 large onion, diced
- 2 medium bell peppers, cored and chopped
- 4 cloves garlic, peeled and minced
- 3 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb. Andouille sausage, thinly sliced into rounds (substitute with smoked sausage if needed)
- 1, 14 oz. can of crushed tomatoes
- 4 cups chicken broth (low-sodium preferred)
- 2 tablespoons Creole or Cajun seasoning (adjust to taste)
- 1 teaspoon dried thyme, crushed
- 1 bay leaf
- 1 lb. raw medium shrimp, peeled and deveined
- Salt and black pepper, to taste
- 12 oz. bag of frozen cauliflower rice (or fresh cauliflower rice if preferred)
Step-by-Step Instructions
- Heat the oil: In a large stock pot, heat 2 tablespoons of oil over medium-high heat.
- Sauté the vegetables: Add the diced onion, chopped bell peppers, and minced garlic. Cook for 3-5 minutes, stirring occasionally, until softened and fragrant. Transfer the cooked vegetables to a plate and set aside.
- Combine the main ingredients: In the same pot, add the chicken pieces, sliced Andouille sausage, crushed tomatoes, chicken broth, Creole seasoning, dried thyme, bay leaf, and a pinch of salt and black pepper. Stir well to combine.
- Simmer the jambalaya: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25 minutes, stirring occasionally.
- Add the shrimp: After 25 minutes, stir in the peeled and deveined shrimp. Cook for an additional 3-5 minutes, or until the shrimp turn pink and opaque.
- Incorporate cauliflower rice: Add the frozen cauliflower rice and the reserved cooked vegetables to the pot. Stir to combine thoroughly.
- Let it rest: Turn off the heat and let the jambalaya sit for 10 minutes. The residual heat will warm the cauliflower rice.
- Serve: Remove the bay leaf, garnish as desired, and serve hot. Enjoy your flavorful keto-friendly jambalaya!
Spice It Up: Sauce and Topping Ideas
Add a kick to your Keto Jambalaya with a drizzle of hot sauce or a dollop of sugar-free sriracha. For a creamy twist, top with a spoonful of avocado crema (blend avocado, lime juice, and a splash of heavy cream). Fresh herbs like chopped parsley or cilantro also make a vibrant garnish!
Perfect Pairings: Serving Suggestions
Serve your Keto Jambalaya with a side of zucchini noodles or a crisp green salad dressed in olive oil and lemon. For a heartier meal, pair it with garlic butter shrimp or grilled chicken thighs. Don’t forget a slice of keto-friendly cornbread for a Southern-inspired touch!
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of chicken broth to keep it moist. For a quick fix, microwave in 1-minute intervals, stirring in between, until heated through.
Mix It Up: Recipe Variations
Swap out the shrimp for cubed turkey breast or smoked sausage for a different flavor profile. If you’re not a fan of cauliflower rice, try shredded zucchini or spiralized butternut squash. For extra heat, double the Cajun seasoning or add a pinch of cayenne pepper.
Quick Prep: Time-Saving Tips
Save time by prepping your veggies and proteins ahead of time. Use pre-chopped frozen onions and peppers or pre-minced garlic to cut down on prep work. If you’re in a rush, skip the simmering step and cook the cauliflower rice separately, then mix it in at the end.
Keto Jambalaya
Equipment
- stock pot
Ingredients
- 2 tablespoons oil (we use avocado oil)
- 1 large onion, diced
- 2 medium bell peppers, cored and chopped
- 4 cloves garlic, peeled and minced
- 3 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb. Andouille sausage, thinly sliced into rounds
- 1 14 oz. can crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons Creole or Cajun seasoning
- 1 teaspoon dried thyme, crushed
- 1 bay leaf
- 1 lb. raw medium shrimp, peeled and deveined
- salt and black pepper
- 12 oz. frozen cauliflower rice
Instructions
- Heat oil in a stock pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook for 3-5 minutes, to release the flavors.
- Remove the onions and peppers to a plate; set aside.
- Add in the remaining ingredients, except the cauliflower rice, and stir to combine.
- Bring the jambalaya to a boil, then reduce the heat to low and simmer for 25 minutes.
- Add in the frozen cauliflower rice and the cooked peppers and onions, and stir to combine.
- Turn off the heat and let the jambalaya cool for 10 minutes. The heat will transfer to the cauliflower rice, heating it.
- Garnish and serve hot.