This easy Keto Jambalaya with sausage, chicken, and shrimp. it is packed full of flavor with a tiny fraction of the carbs that jambalaya typically has.
Sausage, shrimp and chicken, oh my!!! This Keto Jambalaya is my jam! Seriously, it rivals any jambalaya I’ve had in New Orleans but with only a fraction of the carbs. If you are a Cajun cuisine aficionado, you’ll notice this recipe features the actual holy trinity of New Orleans cooking. Onion, bell peppers, and celery. If you are anything like me this is just about the only way I’m going to purposely eat celery.
Now if anybody has a good keto beignet recipe let’s crank up the jazz and we can really laissez le bon temps rouler.
My favorite part about this recipe is most definitely the Kiolbassa Jalapeño Beef Sausage. It’s seriously the most flavorful and delicious sausage I’ve ever cooked with. After tasting their product you’ll love it too. They are so confident they guarantee that if it’s not the best sausage you’ve ever eaten they’ll give you your money back. How cool is that?
Let’s look at the other Keto Jambalaya ingredients:
- holy trinity (onion, bell peppers, celery)
- garlic
- spices
- smoked sausage
- chicken thighs (you can also use breasts)
- shrimp
- diced tomatoes
- cauliflower rice
It’s actually a super simple recipe!
The most difficult part about this recipe is trying not to talk like The Waterboy or recount the many uses of shrimp just like Bubba.
Pro Tip: Fella’s if you are making this meal for your significant other, there is a slim chance they may not love your Waterboy impression and find it more annoying than endearing – especially if you are as bad at impressions as I am. I’m just speaking from personal experience here.
This meal is more than just a keto-fied low carb version of the Cajun classic, it’s also a great source of vegetables. The cauliflower rice, which I know is either a love it or hate it type ingredient, really absorbs and takes on the flavor of the dish in a way that you’ll be sure to love.
Can this recipe be frozen?
Yes! This is a great freezer-friendly meal. We like to freeze either a single or double portion in a freezer-safe container. To reheat simply place it in your cast-iron skillet with a touch of water and heat until the cauliflower rice is fluffy again.
This recipe has become a staple on the weekly menu for my wife and me and I’m very excited to share this delicious recipe with you guys, especially because it features one of my favorite products ever, Kiolbassa Smoked Meats.
Keto Jambalaya
Ingredients
- 6 tablespoons avocado oil
- 1 green bell pepper diced
- 1/2 small red onion diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 13 oz package Kiolbassa Jalapeño Beef Sausages
- 4 ounces chicken thighs cubed
- 8 ounces shrimp
- 14 oz can diced tomatoes
- 6 cups cauliflower rice
- Parsley for topping
Instructions
- Heat the oil in a large 10.5" cast iron skillet over medium high heat, add in the bell pepper, onion, celery, and garlic. Saute for 3-5 minutes.
- Add in the spices along with the chicken and sausage. Cook for 5-6 minutes until the chicken is browned and cooked through.
- Add in the tomatoes and shrimp. Cook 2-3 minutes until the shrimp is cooked through then add in the cauliflower rice. Cook another 5-7 minutes until the rice is hot. Top with parsley and serve.
There is no sausage In the ingredient list.. what type do you use?
Hi Kris, thanks for pointing out that typo! The recipe is now updated.
What is the serving size and how many calories and etc. for that serving?
The nutritional information is listed at the bottom of the recipe, the serving size is listed at the top. Nutritional information is for one serving.
I am seeing that it serves 6 people, however, I am not seeing what the actual serving size is. What exactly is the serving size?
Unfortunately, that’s not how recipes work. Unlike a packaged food product that is made by a single company, recipes can’t provide reliable serving weights due to the fluctuations in how different people measure and cook. To get a reliable serving size you’ll need to weigh your final dish then divide by the number of servings. You can also simply eyeball 1/6th of the recipe. Hope this helps!
That makes sense but I’m doubling it and freezing it in individual servings. Guaging 1/12 of a recipe is tricky so based on how much this much this makes, what is one serving?
Is the nutrition information per serving?
The nutritional info is at the bottom of the recipe.
Another winner recipe! I used the beef sausage link I already had and it was still delicious.
Glad you enjoyed it!
Excellent recipe great blend of flavor
Can you make this in a regular skillet or frying pan? I don’t own an iron skillet.
For sure!
This recipe was absolutely fantastic and had such a great flavor. Thanks for a great recipe.
I made this tonight and it was wonderful, thank you for such a great recipe!
Do the leftovers freeze well?
Yes! I simply reheat in a skillet over medium heat.
This recipe looks amazing! I can’t wait to try it. One question: should the cauliflower rice be raw or cooked before adding to the pan? Thanks!
I used the sausage in the picture the 1st try, it was too smokey for me. The second time I used spicy Cajun chicken sausage it was fantastic.
Does anyone know the sugar content?
Looks good. Can this be done in slow cooker?
Hi Sandi, I don’t think this recipe would be quite as good done in a slow cooker.
It was awesome!
So delicious!
5 Stars!! (I’m sorry, I couldn’t get the stars to go bold.) This is excellent. I did not expect to find a keto recipe as good as my New Orleans cookbook recipe that I have used for years BUT this is outstanding! I did fry the riced cauliflower separately and then served the jambalaya over the top to keep the cauliflower from getting mushy. My husband, who doesn’t care for cauliflower, says I can make this recipe anytime. I agree and I will!
Loved this! I made It with what I had but I loved this! So easy and quick to make! I messed it the first time I made this and put almost a tablespoon of cayanne lol it was so spicy! So good though! I need to save this one for later 😍
I have made this multiple times and LOVE IT! So simple and so tasty. The fact that it’s low carb is a plus.
Do you use cooked cauliflower rice or add it in raw? Thanks.
Add it in raw. We typically use a thawed bag of frozen cauliflower rice but fresh works just as well.