This Low Carb Keto 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 5 net carbs per serving. Enjoy the flavors of the bayou, without all the extra carbs and calories. Someone pass the Tabasco sauce!
“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 @keepcalmabewell
Here’s What You Need For This Low Carb Keto Jambalaya:
- Unsalted butter – For sautéing everything and for flavor. You can use your favorite substitute if you want.
- Celery, jalapeño, green bell pepper, yellow onion, and garlic – These veggies will add a ton of flavor to the base of this jambalaya, we will sweat them all down with butter in the skillet, creole style. We tend to prefer creole style vs cajun style, because it’s said to include more layering, and therefore, lots of layered flavors.
- Kosher salt – Add gradually at each stage of cooking to help control the saltiness level of this dish.
- Ground black pepper , smoked paprika, dried oregano, dried thyme, cayenne pepper, red pepper flakes and bay leaves – A strong seasoning base makes this low carb jambalaya a little spicy and really delicious! Season to taste of course.
- Chicken thighs, Andouille style sausage, and shrimp- We are going to use this super trifecta of amazing proteins to make this dish super flavorful and absolutely delicious. You could of course just use one of the proteins, or whatever you prefer.
- Crushed tomatoes- Since we are mimicking a creole style, we used crushed tomatoes. A traditional cajun style doesn’t generally include tomatoes at all, but Creole style does! Crushed tomatoes aren’t traditional however, we just prefer them over fresh or diced.
- Liquid smoke– optional, but helpful for developing a layered flavor!
- Riced cauliflower- It’s super easy to find, and we usually get ours at Costco. We use this in place of rice to make this dish low carb friendly!
- Hot sauce to taste- we love Tabasco. Use a Louisiana style for the most authentic taste!
- Green onions and parsley for garnish (optional)
A Note About Authenticity:
Making a keto friendly version of this iconic Louisiana dish was no simple task. We would never claim this version to be super authentic, to be honest. The same way 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 pretty darn good. 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!
Here’s More Recipes You Will Love!
- Keto Maple BBQ Shrimp
- Keto Finnish Salmon Soup
- Spicy Shrimp Bisque
- Citrus Glazed Salmon
- Cajun Shrimp Sausage and Peppers Skillet
- Chipotle Lime Shrimp
- Sharp Chef’s Knife & Cutting Board
- Wooden Spoons
- Lodge Cast Iron Skillet
- Measuring spoons
- Measuring cup
Let’s Make This Low Carb Keto Jambalaya!
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!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
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Until next time,
Briana & Chamere
Low Carb Jambalaya
- 6 tbsp unsalted butter
- 2 stalks celery. diced
- 1 whole jalapeño, diced
- 1 whole medium green bell pepper, diced
- 1 small yellow onion, diced (about 150 grams)
- 3 cloves garlic. minced
- 2 tsp kosher salt, added gradually and to taste
- 1/2 tsp black pepper, added 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, cut into chunks
- 12 ounces andouille sausage, cut into half moons
- 8 ounces crushed tomatoes
- 1.5 tsp liquid smoke (optional)
- 3 whole bay leaves
- 1 package riced cauliflower, prepared according to package
- 12 ounces jumbo shrimp, peeled and deveined
- Tabasco hot sauce to taste
- Parsley for garnish
- Green onions for garnish
- 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.
- 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.
- 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!
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.