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Keto Jambalaya

Keto Jambalaya: Bold Flavors in One Low-Carb Dish

Keto Jambalaya offers bold flavors in a low-carb dish that's satisfying and easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Cauliflower Rice Drain excess moisture after microwaving.
  • 12 oz Andouille Sausage Can substitute with smoked turkey sausage or kielbasa.
  • 1 lb Chicken Breast/Thighs Consider using leftover roasted chicken.
  • 1 lb Shrimp Add towards the end of cooking for tenderness.
For the Vegetables
  • 2 cups Bell Peppers Mix different colors for visual appeal.
  • 1 medium Onion Yellow or white onions work best.
  • 2 stalks Celery Use fresh stalks for maximum flavor.
  • 1 medium Jalapeño Adjust amount based on heat preference.
For the Sauce
  • 1 tbsp Garlic Paste Freshly minced garlic can be used.
  • 2 tbsp Tomato Paste Cook slightly to caramelize for richer flavor.
  • 1 can Canned Diced Tomatoes Low-sodium varieties recommended.
  • 2 cups Chicken Broth Homemade broth enhances flavor.
For the Seasoning
  • 1 tbsp Oregano Dried or fresh can be used.
  • 1 tbsp Thyme Use high-quality dried thyme.
  • 2 tbsp Cajun Seasoning Adjust to taste.
  • 1 tbsp Smoked Paprika Essential for authentic flavor.

Equipment

  • skillet
  • Dutch oven
  • microwave

Method
 

Step-by-Step Instructions for Keto Jambalaya
  1. Heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons of butter and 1 tablespoon of avocado oil. Wait until the butter melts completely.
  2. Add sliced andouille sausage and sear for about 4-5 minutes until browned. Remove sausage and set aside.
  3. In the same skillet, add chopped bell peppers, onion, celery, and jalapeño. Sauté for 5-7 minutes until tender.
  4. Stir in 1 tablespoon of oregano, 1 tablespoon of thyme, and 2 tablespoons of tomato paste. Cook for 1 minute.
  5. Pour in a can of diced tomatoes and 2 cups of chicken broth. Scrape up browned bits and let simmer for about 2 minutes.
  6. Add cooked sausage and diced chicken into the skillet. Stir to combine and let simmer for another 5 minutes.
  7. Microwave 4 cups of cauliflower rice for 5 minutes until tender. Drain any excess moisture.
  8. Add drained cauliflower rice to the skillet and stir until well combined, heating for about 2-3 minutes.
  9. Season with smoked paprika and Cajun seasoning to taste. Stir well.
  10. Arrange shrimp on top, cover the skillet, and steam over low heat for 10-12 minutes until cooked.
  11. Remove from heat, garnish with fresh chopped parsley, and serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 240mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 1000IUVitamin C: 70mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. It freezes well for up to 3 months.

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