low carb jambalaya recipe

Written ByJenny Smyth Posted on
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The Best low carb jambalaya recipe

I’m so excited to share this low-carb jambalaya recipe with you all! I’ve been making it for my family for years, and it’s always a hit. We love the combination of spicy sausage, chicken, and veggies, all cooked in a flavorful tomato-based sauce.

My kids are always asking for seconds, and I love that it’s a one-pot wonder that’s easy to make and clean up. Plus, it’s a great way to get my family to eat more veggies without them even realizing it. The best part?

It’s ridiculously easy to make and requires minimal cooking skills. Just throw all the ingredients into a big pot, stir occasionally, and voila! You’ve got a delicious meal that’s perfect for any occasion.

Whether you’re feeding a crowd or just need a quick weeknight dinner, this low-carb jambalaya recipe is the way to go. I like to serve it with some crusty low-carb bread on the side for dipping in that savory sauce. And don’t even get me started on the leftovers – this dish only gets better with time!

My husband raves about the flavors and textures, and I appreciate how healthy it is compared to traditional jambalaya recipes. This recipe is perfect for families, special events, or just when you need a comforting meal without breaking the bank or your diet. One of the best parts about this recipe is how versatile it is – you can adjust the spice level to your liking, add your favorite protein sources (like shrimp or pork), or even use leftover chicken or beef if you have some on hand.

This recipe has become a staple in our household and I know it will be in yours too! The flavors are deep and rich, just like grandma used to make – minus the extra carbs we don’t need.

Low Carb Jambalaya

4.8 from 1811 votes

A hearty and flavorful jambalaya made with cauliflower rice instead of traditional rice, packed with andouille sausage, chicken, and shrimp. This low-carb version delivers all the classic Cajun flavors with a fraction of the carbs.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Jambalaya

1 tablespoon olive oil
8 ounces andouille sausage, sliced into rounds
8 ounces boneless skinless chicken thighs, cut into bite-sized pieces
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup chicken broth
2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
4 cups cauliflower rice (about 1 medium head)
8 ounces raw shrimp, peeled and deveined
2 green onions, sliced
Salt and black pepper to taste

👨‍🍳Directions

1Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
2Add the sliced andouille sausage and cook for 3 to 4 minutes, stirring occasionally, until browned on both sides.
3Use a slotted spoon to transfer the sausage to a plate and set aside.
4Add the chicken pieces to the hot skillet in a single layer.
5Cook for 5 to 6 minutes, turning once, until golden brown and cooked through (internal temperature reaches 165°F).
6Remove the chicken with a slotted spoon and place it on the plate with the sausage.
7Reduce the heat to medium and add the diced onion, bell pepper, and celery to the skillet.
8Cook for 4 to 5 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
9Add the minced garlic and cook for 30 seconds until fragrant.
10Pour in the diced tomatoes with their juices and the chicken broth.
11Stir in the Cajun seasoning, smoked paprika, and cayenne pepper if using.
12Bring the mixture to a simmer over medium heat and let it cook for 5 minutes, allowing the flavors to meld.
13Add the cauliflower rice to the skillet and stir well to combine with the sauce.
14Return the cooked sausage and chicken to the pan.
15Cover the skillet with a lid, reduce the heat to low, and let it simmer for 10 to 12 minutes, until the cauliflower rice is tender but not mushy.
16Gently stir in the raw shrimp, pushing them down into the mixture.
17Cover the skillet again and cook for 3 to 4 minutes, until the shrimp are pink and opaque.
18Remove from heat, season with salt and black pepper to taste, and garnish with sliced green onions before serving.

🔧Equipment

Large skillet or Dutch oven with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 185mg🧂Sodium: 980mg🌾Total Carbs: 14g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 38g

📝Notes

For a spicier jambalaya, add more cayenne pepper or use hot andouille sausage. To save time, use frozen cauliflower rice and cook it directly without thawing. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Low Carb Jambalaya Works

This low-carb jambalaya recipe is always a good idea for any occasion – whether you’re feeding a crowd or just need a quick weeknight dinner.

My family loves how easy it is to make and how delicious it tastes, and I appreciate how healthy it is compared to traditional jambalaya recipes.

One of my favorite things about this recipe is how versatile it is – you can adjust the spice level to your liking, add your favorite protein sources (like shrimp or pork), or even use leftover chicken or beef if you have some on hand.

❓ Frequently Asked Questions About Low Carb Jambalaya

Q: What type of sausage should I use?

I prefer using sweet Italian sausage because of its mild flavor, but you can also use smoked sausage or chorizo if you like more heat.

Q: Can I make this recipe in advance?

Yes! This dish is perfect for meal prep because it can be made ahead of time and refrigerated or frozen until ready to serve.

Q: How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: Can I substitute any of the vegetables?

You can customize this recipe with your favorite vegetables – feel free to swap out bell peppers for zucchini or mushrooms if you prefer.

Q: Is this recipe suitable for vegetarians?

No – this recipe contains chicken and sausage as main ingredients.

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