an article by The Big Man’s World
This jambalaya recipe swaps our rice for cauliflower rice to create the perfect one-pot keto dinner! Ready in just 20 minutes, it’s loaded with juicy shrimp, Andouille sausage, and plenty of vegetables.
What is jambalaya?
Jambalaya is a Cajun/Creole dish with Spanish, African, and French influence. It’s rice based stew filled with vegetables, meat, and seafood, all simmered in a flavorful stock. It’s all made in one pot and is especially popular in New Orleans.
This jambalaya recipe is a little different, as we swap out rice for cauliflower rice, keeping it low carb! Don’t fret though, as it tastes just as good as any good jambalaya out there!
Loaded with juicy shrimp, andouille sausage, three kinds of peppers, and a zesty Cajun seasoning, it’s a taste and texture lover’s dream!
What I love about this recipe is that it comes together in less than 20 minutes and is so customizable. Sometimes I love adding in some grilled chicken or baked tofu for some variety, and it still tastes incredible!
How do you make a keto jambalaya?
The Ingredients.
Shrimp– Large or jumbo shrimp are best, as they remain extra juicy and soak up all the other flavors well. Choose shrimp that are shelled, for convenience.
Andouille sausage OR chorizo– I prefer using andouille sausage, as it gives the jambalaya a more authentic flavor, but a chorizo will also work. Be sure to choose sausage that is keto friendly.
Garlic, onion, bell peppers, and celery– Key vegetables used to add flavor, color, and crunch to this dish.
Cauliflower rice– Traditional jambalaya contains rice, but to keep it low carb, we use cauliflower rice instead. Either make your own or use a freshly packaged one.
Salt and pepper– To taste.
Cajun seasoning– A must for any good jambalaya!
Chicken broth– Adds flavor and keeps the dish moist. You can also use a bouillon cube dissolved in hot water.
Diced tomatoes– Diced canned tomatoes that have no added sugar or spices.
Parsley– To serve.
Tips to make the best recipe
Do not use frozen cauliflower rice, as it will add excess liquid to the dish and potentially make it watery.
If you prefer a thicker jambalaya, you can let the mixture simmer longer.
Add extra spice, by sprinkling some cayenne pepper or red pepper flakes throughout.
Ingredients
1 lb shrimp shelled
1 lb Andouille sausage
1 tablespoon oil
1 1/2 large onions chopped
3 large bell peppers yellow, red, and green
2 stalks celery chopped
3 cloves garlic minced
2 cups cauliflower rice
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Cajun seasoning
3/4 cup + 2 tablespoons diced tomatoes canned
1/3 cup + 1 tablespoon chicken broth
Instructions
Remove the tails from the shrimp and slice up your sausage into bite sized pieces.
Add the oil into a non-stick skillet and once hot, cook the sausage until golden brown. Remove the sausage from the skillet.
Add the onion to the same skillet and saute for 2-3 minutes, until fragrant. Add the bell peppers and celery and cook until tender. Add the garlic, cauliflower rice, salt, pepper, and Cajun seasonings. Simmer for several minutes.
Add the diced tomatoes and chicken broth and the shrimp and simmer until the liquid reduces and the mixture thickens up. Add the sausage and simmer for a further minute.
Remove the jambalaya from the heat and add extra salt and pepper to taste. Serve immediately.