Easy Keto Jambalaya Recipe [Creole Style] – Low Carb Hoser

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5 from 2 votes

Keto Jambalaya

Table of Contents

Keto Jambalaya
Equipment
Ingredients
Instructions
Notes
Nutrition

This keto jambalaya is quick & easy to make, full of flavour, and tastes LEGIT. Swapping cauliflower for rice brings the carb count WAY down!

Prep Time15 minutes minsCook Time25 minutes minsTotal Time40 minutes mins

Course: Main CourseCuisine: AmericanDiet: Diabetic, Gluten Free
Servings: 8 Servings
Calories: 318kcal

Equipment

Large pot

Ingredients

2 lbs Frozen cauliflower rice1 lb Andouille Sausage sliced or chopped1 tablespoon Olive oil1 Large boneless skinless chicken breast chopped1 Green bell pepper1 Medium onion chopped2 Celery Ribs chopped3 Garlic Cloves pressed1 cup Canned diced tomatoes¼ cup Chicken broth1 ½ teaspoon Cayenne1 teaspoon Ground Black Pepper½ teaspoon Dried Oregano½ teaspoon Dried Sage½ teaspoon Dried Thyme¼ teaspoon Smoked Serrano powder optional1 Bay LeafSalt to taste1 lb Large Raw Shrimp

Instructions

Thaw cauliflower rice, drain well.In a large pot over medium heat, brown the sausage in the olive oil. Add chicken, continue cooking until chicken is browned on all sides.Add pepper, onion, celery, and garlic. Continue cooking until vegetables are tender.Add tomatoes, chicken broth, herbs, spices, and a good pinch of salt. Bring to a simmer.Add drained cauliflower rice. Turn heat up to high, bring it back to a simmer, and allow to cook until the rice is tender and the mixture has thickened up a bit.Add shrimp, stir to combine. Continue cooking for another 3-5 minutes or so, until the shrimp is cooked through.Remove and discard the bay leaf.Season with more salt, pepper, and/or spice, to taste.Serve hot.