This Keto Jambalaya recipe is an easy one-pan Spanish, French-inspired dinner combining boneless chicken breast pieces, sausage, and shrimps cooked in a rich Cajun Spices tomato sauce. The best keto Jambalaya recipe to feed the whole family on cold days.
How to make Keto Jambalaya?
A traditional Jambalaya recipe is a popular New Orleans dish also inspired by French, Spanish culture like Paella. The traditional Jambalaya recipe is not keto-friendly because the meat and seafood are cooked with rice, a high-carb grain not suitable on a keto diet.
This Keto Cauliflower Jambalaya recipe is a tasty, healthy Jambalaya alternative recipe to decrease carbs and enjoy a comforting one-pan keto dinner.
For a different perspective on this recipe, watch my web story: making the Keto Jambalaya step by step.
An easy Keto Jambalaya
This keto-friendly Jambalaya recipe is the easiest keto dinner to make in one pot in less than 30 minutes. It contains quite a few ingredients, but don’t worry about that, it still is the easiest recipe ever!
Keto low-carb Jambalaya ingredients
All you need to make this keto chicken and sausage Jambalaya are:
- Olive oil
- Red bell pepper
- Green Red pepper
- Jalapeno – adjust regarding how spicy you love your dish.
- Boneless chicken breast – chopped into pieces.
- Shrimp – fresh or frozen, I used frozen shrimp.
- Sausage – the New Orleans-style Jambalaya generally features Andouille sausage but as a French person, I suggest trying chorizo sausage. This Spanish-inspired option boosts the spicy flavor of the dish.
- Diced can tomatoes – make sure the can doesn’t contain added sugar.
- Dried spices: basil, oregano, salt.
- Cajun seasoning– read below how to make your own.
- Chicken broth
- Cauliflower rice – this replaces the classic rice used in the traditional Jambalaya recipe and it keeps the dish to be on the low-carb side.
Step 1: cook the vegetables
First, heat olive oil over medium-high heat and cook the onion. Then, add the rest of the vegetables: diced celery, green bell pepper, red bell pepper, jalapeno, garlic, and cook until tender.
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Step 2: cook the meat
Now, add the chicken and chorizo pieces (or andouille sausage) and cook until the meat is not pink. Then, follow by adding cauliflower rice, chicken broth, diced canned tomatoes, and all the dried spices. Cover and simmer for a few minutes.
Step 3: cook the shrimps
Meanwhile, cook the shrimps in a pan or on the barbecue until pink. Add the cooked shrimp to the pot, stir and serve!
Overall this chicken and shrimp healthy Jambalaya recipe takes about 30 minutes to make.
How to make low-carb Cajun seasoning?
This is a low-carb Cajun Jambalaya recipe it means that the main spices used in this recipe are Cajun Spices. If you can’t find keto-friendly store-bought Cajun spices – sometimes they contain added starch or sugar – let me show you how easy you can prepare a batch of keto Cajun spices at home.
In a glass mason jar, combine all the dry ingredients below. You can store your homemade Cajun Spices in the pantry for up to 6 months, in a sealed jar, and use it as a Cajun spices mix for any recipe.
Cajun Spices ingredients
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 2 tablespoons salt
- 1 tablespoon cayenne
- 1/2 tablespoon dried thyme
- 3 tablespoons paprika
- 1/2 tablespoon fennel seeds
Which pot to use?
This Jambalaya recipe is a large one-pot recipe. Therefore, you must use a large pot or pan to cook all the ingredients together. The best option is to use a Dutch oven pot as you see in the picture above. Otherwise, a large non-stick pan with high borders can work too. The last option is to use a crockpot.
How to serve Keto Jambalaya?
The recipe already contains all that you need for a fulfilling keto dinner. It is delicious topped with chopped parsley and a drizzle of hot sauce for spicy lovers. If you don’t mind some extra carbs you can serve this Jambalaya with cauliflower rice on the side.
The recipe already contains a small amount of cauliflower rice to keep the recipe keto-friendly. For a slightly higher carb version – still a low-carb version! – serve with 1/2 cup fried cauliflower rice. Simply fry some extra cauliflower rice in olive oil with garlic, salt, and serve on the side.
How to store or make-ahead the low-carb Jambalaya?
You can make this recipe the day before and store it in the fridge. I recommend storing the recipe in the pot you used to cook the recipe – I am using a Dutch oven pot for this recipe.
Cool completely in the pot then place the lid on top of the pot and store in the fridge. Rewarm the next day over the stove, bring the pot over medium-high heat and rewarm until bubbles form on side of the pan.
More easy keto dinner recipes
I love easy keto dinners that whole the family can enjoy in less than 30 minutes. Below are some other delicious keto comforting dinner recipes for you to try.
If you have made this keto Jambalaya recipe make sure you leave me a comment or review below! You can also join me on Instagram to share a picture of your creation!
Keto Jambalaya recipe
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- 2 tablespoons Extra Virgin Olive Oil
- ½ cup Onion chopped
- ½ cup Red bell pepper seeded and chopped
- ½ cup Green Bell Pepper seeded and chopped
- 1-2 Jalapeno pepper seeded and finely chopped
- 2 stalks Celery diced - about 1 cup
- 6 Cloves garlic chopped
- 1 pound Boneless skinless chicken breast chopped
- 1 pound Andouille sausage or chorizo for the Spanish inspired version
- 1 can Diced tomatoes 400g
- 1 teaspoon Salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup chicken broth
- 1 ½ cup Cauliflower rice
- 1 pound Shrimp peeled and deveined
- 3 teaspoons Cajun seasoning
To serve - optional
- 1 tablespoon Fresh parsley
- 1 teaspoon hot sauce
- Heat olive over medium heat in a large pan.
- Cook onions, peppers, and celery until softened and fragrant, about 4-5 minutes.
- Stir in diced chicken and sausage. Cook stirring constantly until chicken is cooked, not pink.
- Add canned diced tomatoes, basil, oregano, and Cajun seasoning and hot sauce if you like your dish very spicy
- Cover, cook, and simmer for 3 minutes.
- Stir in cauliflower rice, chicken stock, bring a light boil then reduce to low heat, and simmer for 15-20 minutes. stirring often
- In another non-stick pan, warm olive oil over medium heat, add shrimp and sauté on each side until cooked. Season with salt, pepper, and Cajun seasoning.
- Stir the cooked shrimps into the Jambalaya pan.
- Serve hot with chopped parsley and extra hot sauce if you like it spicy!
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