Keto Jambalaya
A bold Cajun one-pot dinner with andouille sausage, chicken, and shrimp simmered over cauliflower rice in a smoky tomato-pepper base. Big Louisiana flavor with just 4.8g net carbs per serving, ready in about 45 minutes.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto jambalaya brings all the smoky, spicy soul of a Louisiana classic to your table without the rice. Andouille, chicken, and shrimp simmer together over tender cauliflower rice for a protein-packed one-pot dinner that's genuinely satisfying.
Ingredients
- 2 tablespoons olive oil
- 12 oz andouille sausage, sliced into half-moons
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 lb large shrimp, peeled and deveined
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 1/2 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 large head cauliflower, riced (about 6 cups)
- 2 teaspoons Cajun seasoning (no added sugar)
- 1 teaspoon smoked paprika
Instructions
- 1
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the andouille slices and cook until browned, about 4 minutes, then transfer to a plate.
- 2
Add the chicken thigh pieces to the same pan and sear until golden and cooked through, 6 to 7 minutes. Move to the plate with the sausage.
- 3
Lower heat to medium and add the bell pepper, celery, and onion. Cook until softened, about 5 minutes, then stir in the garlic, Cajun seasoning, and smoked paprika and cook 1 minute until fragrant.
- 4
Stir in the drained diced tomatoes and riced cauliflower. Cover and cook 6 to 8 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- 5
Return the sausage and chicken to the pan, then nestle in the shrimp. Cover and cook 4 to 5 minutes, until the shrimp are pink and opaque.
- 6
Taste and adjust seasoning with salt, pepper, or a pinch more Cajun spice. Serve hot, garnished with sliced green onion if desired.
Tips & notes
- For extra heat, add a diced jalapeno with the vegetables or finish with a few dashes of hot sauce.
- Use pre-riced cauliflower (fresh or frozen) to save time. If using frozen, thaw and pat dry so the dish doesn't turn watery.
- Stores well in the fridge up to 4 days, making this a great meal-prep dinner. Reheat gently to avoid overcooking the shrimp.
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Frequently asked questions
- How many carbs are in keto jambalaya?
- Each serving has 4.8g net carbs (7.2g total carbs minus 2.4g fiber), along with 412 calories, 34g protein, and 27g fat. This recipe makes 6 servings.
- What makes this jambalaya keto instead of traditional?
- Traditional jambalaya is built on white rice, which is far too high in carbs for keto. Here, riced cauliflower stands in for the rice, delivering the same hearty texture and soaking up the Cajun flavors while keeping net carbs under 5g per serving.
- Can I make this dish dairy-free and gluten-free?
- Yes. As written it is both dairy-free and gluten-free. Just confirm your andouille sausage and Cajun seasoning contain no added fillers, wheat, or sugar, since these can vary by brand.
