Low-Carb Keto Jambalaya

Here is my favorite keto jambalaya recipe, packed with juicy shrimp and smoky sausage, tons of vegetables, and all those bold Cajun spices you love, but made low-carb with cauliflower rice instead of regular rice.

This jambalaya has become my go-to weeknight dinner when I’m craving something hearty and full of flavor. It comes together in one pot, and nobody even notices it’s keto-friendly. Plus, the leftovers taste even better the next day!

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What Kind of Shrimp Should I Use?

For this keto jambalaya, you can use either fresh or frozen shrimp – just make sure frozen shrimp is completely thawed before cooking. Size-wise, medium to large shrimp (around 31-40 count per pound) work great because they’re substantial enough to hold up to the bold Cajun flavors without getting lost in the dish. If you can find wild-caught shrimp, that’s always a good choice, but farm-raised will work just fine too. Just avoid pre-cooked shrimp since we’ll be cooking them in the jambalaya, and you don’t want them to end up rubbery from being cooked twice.

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Options for Substitutions

This keto jambalaya is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Shrimp: If shrimp isn’t your thing or you’re out, try using diced chicken thighs or even crawfish tails for that authentic Louisiana flavor. Just make sure to cook chicken all the way through before adding other ingredients.
• Andouille sausage: Can’t find Andouille? Kielbasa or smoked sausage work great as substitutes. In a pinch, spicy Italian sausage will do the job, though you might want to add a bit more Cajun seasoning.
• Cauliflower rice: This is the key to keeping this dish keto-friendly, so I wouldn’t swap it out if you’re sticking to low-carb eating. You can use fresh or frozen cauliflower rice – just make sure to drain any excess moisture from frozen.
• Bell peppers: Don’t stress about having all three colors. Use whatever peppers you have on hand – even all green works fine, though the mix of colors does look nice.
• Cajun seasoning: If you’re out, make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. Start with about a tablespoon total and adjust the heat to your liking.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with jambalaya is overcooking the shrimp, which turns them rubbery and tough – add them toward the end and cook just until they turn pink and opaque, usually 3-4 minutes max.

Another common error is not draining the cauliflower rice properly if you’re using frozen, as excess moisture will make your jambalaya watery instead of thick and flavorful, so squeeze out any liquid before adding it to the skillet.

Don’t rush the vegetables in step 4 – taking the time to properly soften the peppers and celery builds a better flavor base, and if your jambalaya seems dry, add a splash more chicken broth rather than letting it stick to the pan.

Finally, taste before serving and adjust your Cajun seasoning and salt, since different brands vary in heat level and you want to get that spicy kick just right for your preference.

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What to Serve With Keto Jambalaya?

This jambalaya is already pretty filling on its own, but I love serving it with a simple side salad topped with a tangy vinaigrette to balance out all those bold Cajun flavors. Cornbread would be the traditional choice, but since this is a keto version, try some almond flour biscuits or cheesy garlic bread made with low-carb bread instead. If you want to keep things really simple, a side of sautéed green beans or roasted Brussels sprouts works great alongside the spicy sausage and shrimp. For extra freshness, I’ll sometimes add a squeeze of lemon over the top and serve it with sliced avocado on the side.

Storage Instructions

Store: Keep your keto jambalaya in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so this is a great one to make ahead for easy weeknight dinners.

Freeze: This jambalaya freezes really well for up to 3 months. Just portion it out into individual containers or freezer bags, and you’ll have a quick meal ready whenever you need it. The shrimp and sausage hold up great in the freezer.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through to make sure it heats evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 95-110 g
• Fat: 65-80 g
• Carbohydrates: 50-60 g

Ingredients

• 1 lb shrimp (peeled and deveined)
• 1 lb smoked sausage (sliced)
• 1.5 tbsp olive oil
• 1 large white onion (diced)
• 3 large bell peppers (diced)
• 3 stalks celery (diced)
• 4 garlic cloves (minced)
• 2 cups cauliflower rice
• 1 1/4 tsp salt
• 3/4 tsp cracked black pepper
• 1.5 tbsp Cajun seasoning
• 14 oz canned diced tomatoes
• 5 fl oz chicken broth
• 1/2 tsp smoked paprika
• 1 tsp sugar-free Worcestershire sauce

Step 1: Prep Your Mise en Place

• 1 lb shrimp
• 1 lb smoked sausage
• 1 large white onion
• 3 large bell peppers
• 3 stalks celery
• 4 garlic cloves
• 1 1/4 tsp salt
• 3/4 tsp cracked black pepper
• 1.5 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1 tsp sugar-free Worcestershire sauce

Peel and devein the shrimp if not already done, then pat dry with paper towels and set aside—this prevents excess moisture that would steam the shrimp instead of searing it.

Slice the smoked sausage into rounds about ¼-inch thick.

Dice the onion, bell peppers, and celery into similar-sized pieces so they cook evenly.

Mince the garlic and measure out all your seasonings (salt, pepper, Cajun seasoning, smoked paprika, and Worcestershire sauce) into a small bowl for easy access during cooking.

Step 2: Brown the Sausage and Build the Base

• 1.5 tbsp olive oil
• 1 lb smoked sausage

Heat the olive oil in a large skillet over medium-high heat.

Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until the edges are browned and some fat renders out—this creates deep, smoky flavor for the whole dish.

Remove the sausage with a slotted spoon and set aside on a plate.

Lower the heat to medium and add the diced onion to the remaining oil and sausage fat, cooking for 2-3 minutes until softened and translucent.

Step 3: Add the Aromatics and Build Layers

• 1 large white onion
• 3 large bell peppers
• 3 stalks celery
• 4 garlic cloves

Add the diced bell peppers and celery to the onions and cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics.

I like to wait until the peppers just start to get slightly caramelized on the edges—this adds sweetness and depth to the broth.

Then stir in the minced garlic and cook for 30 seconds until fragrant.

Step 4: Add Cauliflower Rice and Seasonings

• 2 cups cauliflower rice
• 1 1/4 tsp salt
• 3/4 tsp cracked black pepper
• 1.5 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1 tsp sugar-free Worcestershire sauce

Stir in the cauliflower rice along with all your measured seasonings (salt, pepper, Cajun seasoning, smoked paprika, and Worcestershire sauce).

Cook for about 5 minutes, stirring frequently, to toast the cauliflower rice slightly and let the spices bloom—this intensifies the Cajun flavors and prevents the rice from tasting raw or watery.

Step 5: Build the Sauce and Cook the Seafood

• 14 oz canned diced tomatoes
• 5 fl oz chicken broth
• 1 lb shrimp

Pour in the canned diced tomatoes (with their liquid) and chicken broth, stirring well to combine.

Bring to a gentle simmer and add the shrimp.

Cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque throughout—I prefer my shrimp slightly underdone at this point since we’ll add the sausage back in for more heat.

The sauce should be noticeably thicker now, coating the vegetables and cauliflower rice.

Step 6: Finish and Serve

• browned sausage from Step 2
• shrimp mixture from Step 5

Return the reserved sausage to the skillet and stir to combine.

Simmer for 1 minute to heat through and let all the flavors meld together.

Taste and adjust seasoning with a pinch more salt or pepper if needed—the jambalaya should be flavorful and slightly spicy.

Serve hot, ladled into bowls so everyone gets plenty of the thick, flavorful sauce.

Low-Carb Keto Jambalaya

Delicious Low-Carb Keto Jambalaya recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1275 kcal

Ingredients

  

• 1 lb shrimp (peeled and deveined)
• 1 lb smoked sausage (sliced)
• 1.5 tbsp olive oil
• 1 large white onion (diced)
• 3 large bell peppers (diced)
• 3 stalks celery (diced)
• 4 garlic cloves (minced)
• 2 cups cauliflower rice
• 1 1/4 tsp salt
• 3/4 tsp cracked black pepper
• 1.5 tbsp Cajun seasoning
• 14 oz canned diced tomatoes
• 5 fl oz chicken broth
• 1/2 tsp smoked paprika
• 1 tsp sugar-free Worcestershire sauce

Instructions

 

• Peel and devein the shrimp if not already done, then pat dry with paper towels and set aside—this prevents excess moisture that would steam the shrimp instead of searing it. Slice the smoked sausage into rounds about ¼-inch thick. Dice the onion, bell peppers, and celery into similar-sized pieces so they cook evenly. Mince the garlic and measure out all your seasonings (salt, pepper, Cajun seasoning, smoked paprika, and Worcestershire sauce) into a small bowl for easy access during cooking.
• Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until the edges are browned and some fat renders out—this creates deep, smoky flavor for the whole dish. Remove the sausage with a slotted spoon and set aside on a plate. Lower the heat to medium and add the diced onion to the remaining oil and sausage fat, cooking for 2-3 minutes until softened and translucent.
• Add the diced bell peppers and celery to the onions and cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics. I like to wait until the peppers just start to get slightly caramelized on the edges—this adds sweetness and depth to the broth. Then stir in the minced garlic and cook for 30 seconds until fragrant.
• Stir in the cauliflower rice along with all your measured seasonings (salt, pepper, Cajun seasoning, smoked paprika, and Worcestershire sauce). Cook for about 5 minutes, stirring frequently, to toast the cauliflower rice slightly and let the spices bloom—this intensifies the Cajun flavors and prevents the rice from tasting raw or watery.
• Pour in the canned diced tomatoes (with their liquid) and chicken broth, stirring well to combine. Bring to a gentle simmer and add the shrimp. Cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque throughout—I prefer my shrimp slightly underdone at this point since we'll add the sausage back in for more heat. The sauce should be noticeably thicker now, coating the vegetables and cauliflower rice.
• Return the reserved sausage to the skillet and stir to combine. Simmer for 1 minute to heat through and let all the flavors meld together. Taste and adjust seasoning with a pinch more salt or pepper if needed—the jambalaya should be flavorful and slightly spicy. Serve hot, ladled into bowls so everyone gets plenty of the thick, flavorful sauce.