Need more one-pot keto dinners? Try my keto beef stroganoff, keto chicken soup, and keto beef stew next. I may love to cook (well, I definitely do), but that doesn’t mean every meal needs to be elaborate. Delicious, yes, but convenience is a priority.  That’s where my healthy jambalaya recipe comes in. Made with a few low carb swaps, you get those same comfort food flavors–just fit for those of us living that keto lifestyle.

Why I love this recipe

A one pot (or pan) recipe. You know what that means? Clean-up is a breeze! Easy to customize. Don’t fret if you don’t have all of the ingredients listed. I included substitutions just in case.  An easy weeknight dinner. The stovetop does most of the work, and you’ll only have to keep an eye on it as it simmers.  Even more flavorful leftovers! Give the stew a night to allow the flavors to mesh, and you’ll be amazed on day two.

Ingredients needed

Shrimp. Look for large or jumbo shrimp since they’re harder to overcook and soak up the other flavors. Opt for shelled and deveined shrimp if possible.  Andouille sausage OR chorizo. I prefer using andouille sausage, as it gives the jambalaya a more authentic flavor, but chorizo works too. Make sure there’s no added sugar.  Garlic, onion, green bell peppers, and celery. Essential flavors for any Cajun recipe.  Cauliflower rice. My low-carb substitution for regular rice. Either make your own or use store-bought fresh (not frozen) cauliflower rice.  Salt and black pepper. To taste. Cajun seasoning. Another essential for flavor! Chicken broth. For flavor. I used a low sodium broth, but you can also use one tablespoon of bouillon paste dissolved in warm water.  Diced tomatoes. To flavor the broth. Make sure there’s no added sugar or spices.  Parsley. Garnish. Green onions also work. 

How to make keto jambalaya

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Jambalaya is a Cajun/Creole dish with Spanish, African, and French influences. It’s a rice-based stew made with veggies, meat, and seafood.  For this keto version, I swapped regular rice for cauliflower rice, effectively cutting the carbohydrates (and calories) in half.  Step 1- Prep the meat. Remove the tails from the shrimp and slice the sausage into bite-sized pieces. Step 2- Cook the sausage. Add olive oil to a non-stick skillet or Dutch oven over medium high heat. Once hot, cook the sausage until golden brown, then remove it from the skillet.  Step 3- Sauté the veggies. Sauté the onion for 2-3 minutes, then add the bell peppers and celery and cook until tender. Add the garlic, rice, and spices. Simmer for several minutes. Step 4- Build the broth. Add the diced tomatoes, broth, and shrimp. Stir to combine and simmer until the liquid reduces and thickens. Add the sausage and simmer for another minute. Step 5- Season and serve. Remove the jambalaya from the heat and add extra salt and pepper to taste.

Arman’s recipe tips

Only have frozen cauliflower rice? Make sure to steam it and pat it VERY dry so it doesn’t add excess moisture.  Chop the protein into equal-sized pieces. So everything cooks evenly.

Swap the protein. Add chopped chicken breasts, chicken thighs, pork, or cubed beef. Add some heat. Toss in an extra teaspoon of cayenne pepper or a few dashes of hot sauce.   Use Creole seasoning instead. Creole seasoning has a more herbaceous flavor thanks to the bay leaf, oregano, and thyme, whereas Cajun seasoning is more reliant on paprika and pepper. 

Storage instructions

To store: Once the jambalaya has cooled, transfer it to an airtight container and store it in the refrigerator for up to one week. To freeze: Place leftovers in a sealable container and store them in the freezer for up to six months.  Reheating: Either microwave it for 30-40 seconds or reheat it in a large skillet over medium heat.

Frequently asked questions

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