Last updated on April 6th, 2020

This Low Carb Jambalaya is a cajun food lover’s delight, without the carbs! This keto friendly version of the Louisiana classic uses cauliflower rice in place of regular rice. With loads of flavor from a ton of spices and veggies, as well as three proteins, you can’t go wrong with this dish. This version includes juicy shrimp, chicken thighs, and andouille sausage, and comes in at 7 net carbs per serving. Enjoy the flavors of the bayou, without all the extra carbs and calories. Someone pass the Tabasco sauce!

Fan Testimonial:
“I have no words for this keto jambalaya recipe! Okay, maybe a few… the flavors and the spice this dish has reminds me of the real thing. It may seem like a bit of prep work, but TRUST ME, it will all be worth it in the end. One of my top 5 favorite ketofied dishes of all time!” – Instagram User Denise of @keepcalma.andketo

Here’s What You Need For This Low Carb Jambalaya:​

Ingredients:

• 6 tbsp salted butter
• 2 stalks of celery
• 1 whole jalapeño
• 1 medium size green bell pepper
• 1 small yellow onion (about 150 grams)
• 3 cloves of garlic (or about 1/2 tsp garlic powder)
• 1 tbsp pink Himalayan salt (added slowly and to taste)
• 1/2 tsp ground black pepper 
• 1 tbsp smoked paprika 
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tsp cayenne pepper 
• 1/2 tsp red pepper flakes* optional
• 1 pound chicken thighs
• 1 package andouille style sausage
• 8 ounces crushed tomatoes
• 1.5 tsp liquid smoke* (optional)
• 3 bay leaves 
• 1 package riced cauliflower (we get ours from Aldi or Costco)
• 12 oz jumbo shrimp
• Hot sauce to taste (we love Tabasco)
• Green onions for garnish (optional)
• Parsley for garnish (optional)

Recipe Notes:

Making a keto friendly version of this iconic Louisiana dish was no simple task. We would never claim that something that we make that mimics a classic dish tastes as good as the original, but we are proud to say, it’s about as close as you will get. We fell in love with Louisiana cooking on our many trips to Louisiana over the years. Bri’s dad lived there for over 6 years, so we you could say we spent a little time there! As much as we love the food in the bayou, we aren’t in love with the fact that everything is deep fried and covered in carbs. Making something at home that is keto friendly that mimics those flavors was absolutely essential for us. We hope you enjoy this version!

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Tools:

• Sharp Chef’s Knife & Cutting Board
• Wooden Spoons 
• Lodge Cast Iron Skillet 
• Measuring spoons
• Measuring cup

Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 

Let’s Make It! ​

Start by thawing, peeling and deveining your shrimp (if necessary). Next, prep the rest of your ingredients, as there are quite a few and it will just make the whole process so much smoother! Dice your green bell pepper, onion and jalapeño. Mince your garlic, and cut your celery into thin strips. It would also be wise to measure out your dry seasonings, crushed tomatoes and liquid smoke. Dice up your chicken thighs and your andouille sausage as well.

Now, preheat your cast iron skillet for a few minutes. Add in your butter, then add in your onion, celery, green bell peppers and jalapeño. Cook until soft, about 3 minutes. Then, add in your garlic. Stir continuously until garlic is fragrant. About 30 seconds. Be careful not to burn your garlic.

Now, add in dry seasonings (smoked paprika, cayenne pepper, red pepper flakes, oregano and thyme).

Next, add in the chicken thighs and sausage. Season generously with salt and pepper. Cook until chicken is cooked thru, about 5-7 minutes.

After chicken is cooked thru, add in your crushed tomatoes, liquid smoke, bay leaves and cauliflower rice. Cook over medium heat for about 3 minutes.

Now, add in your shrimp. Cook for about 3-5 minutes (shrimp cooks fast!) Then season with some Tabasco sauce. Adjust your other seasonings as well. We added more salt and pepper at this time.

Garnish with parsley, green onions or fresh thyme (or all of the above!) Enjoy!

Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving! We love to hear from you guys. Tell us if you’ve had the chance to enjoy this recipe! Maybe even considering leaving us a review? That helps tremendously! If you’re looking for another delicious shrimp recipe, check out this delicious and spicy shrimp bisque!

Until next time,
Briana & Chamere

Print

Low Carb Jambalaya

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

This Low Carb Jambalaya is made with juicy shrimp, chicken and andouille sausage and is only 7 net carbs per serving.  Enjoy the flavors of the bayou without the guilt.

Course: Main Course

Cuisine: Cajun

Keyword: cajun, keto, low carb, main course, mardi gras

Servings: 6 people

Calories: 439 kcal

Ingredients

• 6 tbsp salted butter
• 2 stalks celery
• 1 whole jalapeño
• 1 whole medium green bell pepper
• 1 small yellow onion (about 150 grams)
• 3 cloves garlic (or about 1/2 tsp garlic powder)
• 2 tsp pink Himalayan salt (add gradually and to taste)
• 1/2 tsp black pepper (add gradually and to taste)
• 1 tbsp smoked paprika
• 1 tbsp oregano
• 1 tbsp thyme
• 1 tsp cayenne pepper
• 1/2 tsp red pepper flakes (optional)
• 1 pound chicken thighs
• 12 ounces andouille sausage
• 8 ounces crushed tomatoes
• 1.5 tsp liquid smoke (optional)
• 3 whole bay leaves
• 1 package riced cauliflower
• 12 ounces jumbo shrimp
• Tabasco hot sauce to taste
• Parsley for garnish
• Green onions for garnish

Instructions

1. Start by thawing, peeling and deveining your shrimp (if necessary). 

2. Dice your green bell pepper, onion and jalapeño. Mince your garlic, cut your celery into thin strips. 

3. Measure out your dry seasonings, crushed tomatoes and liquid smoke. 

4. Dice up your chicken thighs and your andouille sausage, set aside.  

5. Heat your cast iron on medium heat. Melt your butter in the pan, add in your bell pepper, onion, celery and jalapeño. Cook for 3-5 minutes until soft. 

6. Now, add in your garlic, and dry seasonings (smoked paprika, cayenne pepper, red pepper flakes, oregano and thyme). Cook until garlic is fragrant. Only about 30 seconds to a minute, being careful not to burn the garlic.

7. Next, add in the chicken thighs and sausage. Season generously with salt and pepper. Cook until chicken is cooked thru, about 5-7 minutes. 

8. After chicken is cooked thru, add in your crushed tomatoes, liquid smoke, bay leaves and cauliflower rice. Cook over medium heat for about 3 minutes. 

9. Now, add in your shrimp. Cook for about 3-5 minutes (shrimp cooks fast!) Then season with some Tabasco sauce. Adjust your other seasonings as well. We added more salt and pepper at this time. 

10. Garnish with parsley, green onions or fresh thyme (or all of the above!) Enjoy!

Recipe Notes

Recipe notes:

We used crushed tomatoes for this recipe instead of diced. We just prefer the texture with the crushed tomatoes, but you can definitely use diced tomatoes. We also like things spicy, so just know, this recipe is a little hot. Leave out some of the spicier ingredients if you want, or just adjust to your preferences. 

Macros: 

Makes 6 servings. 439 calories per serving, 7 net carbs (3 grams of fiber), 28 grams of fat, 39 grams of protein.

We calculate our macros using MyFitnessPal as a courtesy, but please know, that your macros will vary depending on the brands you use. Be sure to keep track of your own nutritional information.