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Low Carb Jambalaya

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This low carb jambalaya is my take on the classic Cajun dish – with chicken, shrimp, andouille sausage, and veggies!

Low Carb Jambalaya - a classic Cajun dish with chicken, shrimp, sausage, and cauliflower rice!

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So what is a jambalaya?

Louisiana’s favorite one-pot dish varies from kitchen to kitchen, depending on the cook and the recipes passed down from older generations. Jambalaya traditionally contains any of the following: chicken or pork, sausage (andouille, chorizo or smoked sausage), seafood (crawfish or shrimp are the favorite choices), the soffritto-like trinity of onion, bell peppers and celery, plus rice, seasonings, and broth. Source

There's actually two kinds: Creole and Cajun. The main difference is that the Creole version is tomato-based, so in the interest of keeping the carb count down, I've made a Cajun version!

Now if you're the kind of person to be put off by a long ingredient list – prepare yourself! This isn't one of those meals that's good for a quick weeknight dinner, that's for sure.  But it's SO good – even with cauli rice instead of regular rice – and has to be tried. So make some time, plan to cook it at the weekend, and enjoy!

How to Make a Low Carb Jambalaya

This is definitely one of those recipes where you'll want to get the majority of the ingredients prepared in advance. If using frozen cauliflower rice and/or okra, you won't need to thaw them in advance. But the chicken thighs, andouille sausage, celery, and bell pepper should all be chopped before you start cooking!

Low Carb Jambalaya - a classic Cajun dish with chicken, shrimp, sausage, and cauliflower rice!

 

Heat some oil in a large high-sided skillet. Add the andouille sausage (it is already pre-cooked), but by cooking it first it releases lots of wonderful flavors into the oil.

Low Carb Jambalaya - a classic Cajun dish with chicken, shrimp, sausage, and cauliflower rice!

Use a slotted spoon to remove the sausage and set aside. Next, add the diced chicken, and turn to coat it in the oil. Sprinkle some Cajun seasoning over the chicken, then cook for ten minutes, turning occasionally. 

Low Carb Jambalaya - a classic Cajun dish with chicken, shrimp, sausage, and cauliflower rice!

Again, use the slotted spoon to remove the chicken. Splash some more oil in if needed, then add the celery and bell pepper. After five minutes, add the garlic and okra. 

Return the sausage and chicken to the skillet, together with some chicken broth, cauliflower rice, and some onion powder. Bring to the boil and then reduce to a fast simmer for 15-20 minutes or until the cauliflower is cooked and most of the liquid has been reduced.

Low Carb Jambalaya - a classic Cajun dish with chicken, shrimp, sausage, and cauliflower rice!

Taste for seasoning and add more Cajun seasoning, and/or salt and black pepper as desired. Finally, add the raw shrimp and continue to cook until it is cooked through.

Garnish with chopped green onions.

Low Carb Jambalaya - a classic Cajun dish with chicken, shrimp, sausage, and cauliflower rice!

I like to serve it hot sauce on the side, because I like my food hotter than most people that I cook for! 

Low Carb Jambalaya - a classic Cajun dish with chicken, shrimp, sausage, and cauliflower rice!

Low Carb Jambalaya

Low Carb Jambalaya

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This low carb jambalaya is my take on the classic Cajun dish - with chicken, shrimp, andouille sausage, and veggies!

Ingredients

  • 1-2 tbs olive oil
  • 2 pre-cooked Andouille sausage links, sliced
  • 4 small skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 tsp Cajun seasoning
  • 1 rib of celery, chopped
  • ½ orange or red bell pepper, seeded and chopped
  • 1 tbs garlic paste or minced garlic
  • ½ cup fresh or frozen chopped okra
  • 1 cup chicken broth
  • 10 oz cauliflower rice
  • 1 tbs onion powder
  • salt and black pepper, to taste
  • 8 oz raw shrimp, peeled and deveined
  • 2 green onions, finely chopped, to garnish

Instructions

  1. Heat one tablespoon of the oil in a large high-sided skillet. Add the andouille sausage and cook for 5 minutes over a medium heat, turning frequently.
  2. Use a slotted spoon to remove the sausage and set aside. Next, add the diced chicken, and turn to coat it in the oil. Sprinkle the Cajun seasoning over the chicken, then cook for ten minutes, turning occasionally. 
  3. Again, use the slotted spoon to remove the chicken. Splash some more oil in if needed, then add the celery and bell pepper. After five minutes, add the garlic and okra. 
  4. Return the sausage and chicken to the skillet, together with the chicken broth, cauliflower rice, and onion powder. Bring to the boil and then reduce to a fast simmer for 15-20 minutes or until the cauliflower is cooked and most of the liquid has been reduced.
  5. Taste for seasoning and add more Cajun seasoning, and/or salt and black pepper as desired. Finally, add the raw shrimp and continue to cook until it is cooked through.
  6. Garnish with chopped green onions.

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Nutrition Information
Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 333Total Fat 21gSaturated Fat 5gCholesterol 165mgSodium 1272mgCarbohydrates 9.7gNet Carbohydrates 6.9gFiber 2.8gSugar 3.4gProtein 29g

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