I love a good jambalaya with its variety of textures and tastes all coming together in one delicious stew. With a few adjustments, it can easily be done as a low-carb, keto-friendly recipe, using cauliflower rice in place of rice. Put this classic Cajun recipe back on your menu!
Cajun Keto Jambalaya Recipe
Ingredients:
- 1 tablespoon avocado oil or pork lard
- 1 green pepper, diced
- 1 celery stalk, chopped
- ¼ cup onion, diced
- 3 cloves garlic, minced
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 12oz chicken breast, diced
- 8oz andouille sausage, sliced
- 1 cup chicken bone broth
- 2 bay leaves
- One 14oz can of crushed tomatoes
- 2 cups cauliflower rice
- 8oz large raw shrimp, peeled and deveined
- 1 cup fresh parsley, chopped
- Sea salt, to taste
- Fresh lime wedges
- Crushed red pepper flakes, for garnish (*optional)
- Sour cream, for garnish (*optional)
Directions:
At least one hour before (or up to overnight), sprinkle diced chicken with sea salt.
Using a cheesecloth, squeeze the cauliflower rice to get all the water out. Once you squeeze out the most amount of water as possible, empty the contents onto another dry piece of cheesecloth and repeat. After squeezing the second time, I like to spread the cauliflower out on a paper towel and let it air dry for at least 20 minutes so that it can be as dry as possible.
Set a large skillet on medium-high heat. Add avocado oil and cook onion until translucent. Add minced garlic until fragrant. Stir in Cajun seasoning, smoked paprika and oregano until fragrant.
Add the chicken and sausage and cook until the outside of the chicken is no longer pink, about 5-7 minutes.
Stir in green pepper and celery and cook until softened, around 5-7 minutes.
Fold in the cauliflower rice. Add the chicken broth, crushed tomatoes and bay leaves. Reduce the heat to medium, cover and cook for 13-15 minutes, stirring occasionally. Add in the shrimp in the last 5 minutes of cooking.
Uncover, then remove the skillet from the heat, stir in the chopped parsley, reserving some for garnish, and allow the jambalaya to thicken. Season to taste with sea salt and pepper, then garnish with remaining parsley. Serve hot with fresh lime wedges. Garnish with chilli flakes and a dollop of sour cream if desired.
Did you try this Cajun keto jambalaya recipe a try? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy!
