LOW CARB JAMBALAYA RECIPE

This low carb jambalaya recipe pops with heat and flavor! It tastes like authentic jambalaya from the south. 

It turns out, one of my favorite dinner recipes has always been naturally low-carb! I only had to make a few minor tweaks and swaps to make this recipe keto-friendly. The taste and flavor stayed as I always remember it. 

Keto Jambalaya

At its most basic level, jambalaya is a skillet dish with rice, vegetables, sausage, and lots of spice! It’s known as a southern recipe and people closer to the Gulf of Mexico add seafood like shrimp and crawfish to it. 

It didn’t take much effort to make a keto version of a hearty jambalaya. In fact, all I really had to do was swap cauliflower rice for the white rice. Everything else stayed pretty much the same. 

Shopping List

Here’s what’s in my low-carb jambalaya recipe. 

• Olive Oil – you can also use avocado oil instead
• Kielbasa Sausage – this is also called “polish sausage” 
• Bell peppers
• Onion
• Garlic 
• Celery 
• Shrimp
• Cauliflower Rice – save time and use frozen cauliflower rice
• Diced tomatoes – use canned, it will save you time 
• Chicken broth
• Cajun seasoning
• Green onions – this is for the garnish, so you can skip if you don’t have any

Easy Healthy Jambalaya

This is one of my favorite keto comfort foods. All the veggies will fuel your body with powerful vitamins and minerals that you need to stay healthy. 

Bell peppers are amazing for your immune system. They are an excellent source of vitamin A, vitamin C, and potassium. 

Garlic is another food that boosts your body’s ability to fight infections. There’s a reason people have used it in recipes to combat things like the common cold. It can also help lower your blood pressure and improve good cholesterol levels. 

So dig in! This dinner is fantastic for your health. 

Perfect For Meal Prep

One of the best things about this recipe is that it reheats so well. I can make it a day or two ahead of time and then just warm it up in the microwave or on the stove. 

This jambalaya will last about 3 days in the refrigerator. It doesn’t freeze very well – the texture changes slightly. 

How To Customize Your Jambalaya

Take my recipe and make it taste how you like it. This recipe is easy to customize. If you want it spicier, add some hot sauce and red pepper flakes. You can also chop up a fresh jalepeño pepper. 

You can also add any of your favorite veggies too. I’ve seen people add squash, zucchini, and even okra in their jambalaya. 

Perfect Fall Weather Food

Since this is a hot, bubbling, skillet meal with lots of heat from the cajun seasoning, it’s the perfect fall and cool-weather food. If it’s raining outside, make this for dinner. It will warm everyone up! 

Low-Carb Family Dinner

Make a bunch because the entire family will want to eat it. Believe me, if you try to make some just for yourself, everyone will ask to try some. 

I love serving this to my kids because they don’t mind replacing rice with cauliflower rice. It’s so much healthier for them! 

Low-Carb Jambalaya Recipe

Here’s the entire recipe. 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 6 

INGREDIENTS:

Exact measurements are located within the printable recipe card below.

Olive oil
Andouille or kielbasa sausage
Bell peppers
Large onion
Celery
Garlic 
Shrimp
Cauliflower; riced (frozen or fresh work)
Diced tomatoes
Chicken broth
Cajun seasoning
Sea salt 
Green onions and fresh parsley diced for garnish

INSTRUCTIONS

Heat the oil in a large pot or dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-7 minutes, until the vegetables are soft.

Add the sausage and saute for another 4-5 minutes, until browned.

Add the minced garlic. Cook for 1 minute.

Add the remaining ingredients (except for shrimp and cauliflower) and mix well. Bring close to a boil, then lower the heat and simmer uncovered for 10 minutes.

Next, add the cauliflower and shrimp and cook until shrimp is cooked through, and liquid is reduced about 5-7 more minutes. Remove from heat and serve hot with sliced green onions and parsley.

Recipe Card