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–+ servings
Low Carb Jambalaya in a bowl with crackers

Low Carb Jambalaya

Packed with delicious andouille sausage, juicy chicken, succulent shrimp, and a flavorful blend of Creole seasoning, onions, bell pepper, and celery, this Low Carb Jambalaya is a flavor bursting meal that is sure to spice up your dinner party menu or your weekly meal plan!
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Course: Main Course, Soup
Cuisine: American
Keyword: Cauliflower, Dairy-Free, Keto, Stew, Vegetables
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 552kcal

Ingredients

  • 2.25 cups Onions Chopped. 270 grams // 9.5 ounces // ~1 - 1.5 large onion. I use Spanish Onions.
  • 2.25 cups Bell Peppers Chopped. 270 grams // 9.5 ounces // ~2 bell peppers. Any color you want.
  • 2.25 cups Celery Chopped. 270 grams // 9.5 ounces // ~4 stalks.
  • 2 pounds Andouille Sausage Sliced
  • 2 pounds Chicken Thighs Trimmed and cut into bite size pieces.
  • 4 tablespoons Creole Seasoning Divided: 1.5 tablespoons with the Chicken // 1 tablespoon with the Shrimp // 1.5 tablespoons with the vegetables. I use Tony Chachere's.
  • 4 tablespoons Avocado Oil
  • 1 pound Shrimp I either use large raw ones that are peeled and deveined with shells removed and tails off OR (to save time a bag of cooked shrimp that are peeled and deveined with shells removed and tails off.)
  • 2 tablespoons Garlic minced (About 12 cloves.)
  • 36 ounces Cauliflower Rice 3 (12-ounce bags. If your store only has 10 or 10.5 ounce bags, that’s fine.)
  • 30 ounces Diced Tomatoes 2 (15-ounce cans. Undrained.)
  • 4 teaspoons Worcestershire sauce
  • 3 cups Chicken Broth Try my Homemade Chicken+ Broth if you have time.
  • Hot Sauce Optional to taste
  • Kosher Salt Optional to taste
  • Ground Black Pepper Optional to taste

Instructions

  • Chop all of your veggies–2.25 cups Onions, 2.25 cups Bell Peppers, 2.25 cups Celery, and 2 tablespoons Garlic (if you’re not using pre-minced). Set aside until you’re ready to cook.
    2.25 cups Onions, 2.25 cups Bell Peppers, 2.25 cups Celery
  • Slice the 2 pounds Andouille Sausage about ½ inch thick. Set aside until you’re ready to cook.
  • Trim 2 pounds Chicken Thighs and cut into bite-size pieces. If you are using precooked chicken, cut it into bite-size pieces if needed and proceed as follows. Place the chicken in a zip top bag, add 1.5 tablespoons of Creole seasoning, and toss to coat. Place in the fridge until you’re ready to cook.
    2 pounds Chicken Thighs, 4 tablespoons Creole Seasoning
  • Thaw and cut 1 pound Shrimp into bite size pieces. If you are using precooked shrimp, cut them into bite-size pieces and proceed as follows. Place in a zip top bag, add 1 tablespoon of Creole seasoning, and toss to coat. Place in the fridge until you’re ready to cook.
    1 pound Shrimp, 4 tablespoons Creole Seasoning
  • Heat ~1.5 tablespoons of oil over medium high heat and saute your chicken pieces, working in batches to avoid crowding the pan. About 3 minutes on each side. (Skip if using pre-cooked chicken.)
    4 tablespoons Avocado Oil, 2 pounds Chicken Thighs
  • Note: I cover a rimmed baking sheet with aluminum foil and set it on a trivet next to the stove, so that I can easily transfer completed meat out of the pan to make way for more.
  • Drain any excess liquid from the pan. Add another ~1 tablespoon of oil. Over medium heat, saute the shrimp for about 3 minutes until they are just starting to turn pink. Remove them from the pan and set them aside. They will not be completely cooked at this point. (Skip if using pre-cooked shrimp.)
    4 tablespoons Avocado Oil, 1 pound Shrimp
  • In the same pan, saute the onions, peppers, and celery until very soft. About 10 minutes. Add in the garlic and 1.5 tablespoons of the Creole Seasoning.
    2 tablespoons Garlic, 4 tablespoons Creole Seasoning
  • Add the Andouille Sausage and cook for an additional 2 - 3 minutes.
    2 pounds Andouille Sausage
  • Add the 36 ounces Cauliflower Rice, 30 ounces Diced Tomatoes, 4 teaspoons Worcestershire sauce, and 3 cups Chicken Broth. Stir to combine.
    36 ounces Cauliflower Rice, 30 ounces Diced Tomatoes, 4 teaspoons Worcestershire sauce, 3 cups Chicken Broth
  • Bring to a boil. Reduce heat to medium low, add the cooked chicken back in, cover and cook for 10 minutes. If you cooked the shrimp (so they are partially cooked), add them in after 10 minutes. Cover and continue cooking for an additional 10 minutes. If you are using pre-cooked shrimp, just add them in at the end and stir for even distribution.
  • Add Hot Sauce, Kosher Salt, and / or Ground Black Pepper to taste.
    Hot Sauce, Kosher Salt, Ground Black Pepper
  • Serve warm.

Equipment

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Nutrition

Nutrition Facts
Low Carb Jambalaya
Amount per Serving
Calories
552
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
17
g
Cholesterol
 
201
mg
67
%
Sodium
 
1013
mg
44
%
Potassium
 
1118
mg
32
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
37
g
74
%
Vitamin A
 
1830
IU
37
%
Vitamin C
 
88
mg
107
%
Calcium
 
104
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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