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Keto Jambalaya

Keto Jambalaya: A Hearty Low-Carb Twist on a Classic Delight

Keto Jambalaya is a flavorful low-carb dish that combines spicy Cajun flavors with shrimp and sausage over cauliflower rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 12 oz Andouille Sausage Substitute with kielbasa or any smoked sausage if needed.
  • 1 lb Shrimp Essential for authentic jambalaya flavor.
  • 1 lb Chicken Chicken thighs or breasts work well.
For the Base
  • 2 cups Cauliflower Rice Ensure drained thoroughly to avoid watery jambalaya.
  • 2 cups Chicken Broth Vegetable broth is an ideal vegan alternative.
For the Vegetables
  • 1 medium Bell Pepper Can be substituted with zucchini or asparagus.
  • 1 medium Onion Can replace with shallots or leeks.
  • 2 stalks Celery Aromatic base for flavor.
  • 1 medium Jalapeño Adjust amount to your spiciness preference.
For Depth of Flavor
  • 1 tbsp Garlic Paste Fresh minced garlic can also be used.
  • 2 tbsp Tomato Paste Provides richness and umami.
  • 14.5 oz Canned Diced Tomatoes Fresh tomatoes can be used when in season.
For the Seasonings
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tbsp Cajun Seasoning Adjust according to taste preferences.
  • 1 tsp Smoked Paprika For an authentic flavor.
  • 2 tbsp Fresh Parsley For garnish.

Equipment

  • Large skillet

Method
 

Cooking Steps
  1. Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil and 1 tablespoon of butter until melted. Sear sliced andouille sausage for 5-7 minutes until browned, then remove and set aside.
  2. In the same skillet, sauté chopped bell peppers, diced onion, and sliced celery for about 5-6 minutes. Add diced jalapeño, oregano, thyme, and Cajun seasoning, stirring frequently for 1-2 minutes.
  3. Introduce garlic paste and tomato paste to the skillet, cooking for 1 minute. Add canned diced tomatoes and chicken broth; simmer for 2-3 minutes.
  4. Return seared sausage and add roasted chicken. Microwave cauliflower rice for 3-4 minutes, drain, then fold into the skillet. Heat through for about 2-3 minutes.
  5. Sprinkle smoked paprika over the mixture, arrange shrimp on top, cover the skillet, and steam for 10-12 minutes, until shrimp are pink.
  6. Remove from heat and garnish with chopped parsley. Stir to combine before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 1200mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

This dish is customizable; adjust proteins and spice levels based on preference. Use leftovers creatively for meal prep.

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