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Keto Jambalaya

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A Louisiana classic with a keto twist — this jambalaya swaps rice for cauliflower and keeps all the rich, smoky depth you love. With juicy shrimp, spicy sausage, and a medley of peppers, it’s the kind of one-pot meal that delivers big flavor without the carbs.

Ingredients

Scale

1 lb shrimp, shelled

1 lb Andouille sausage, sliced

1 tbsp oil (olive or avocado)

1 1/2 large onions, chopped

3 bell peppers (yellow, red, green), chopped

2 stalks celery, chopped

3 garlic cloves, minced

2 cups cauliflower rice

1 tsp salt

1/2 tsp black pepper

1 tbsp Cajun seasoning

3/4 cup + 2 tbsp canned diced tomatoes

1/3 cup + 1 tbsp chicken broth

Instructions

In a large skillet or pot, heat oil over medium heat. Sauté sausage until browned. Remove and set aside.

In the same pan, add onions, bell peppers, celery, and garlic. Cook until softened, about 5–7 minutes.

Stir in diced tomatoes, chicken broth, salt, pepper, and Cajun seasoning. Simmer 5 minutes.

Add cauliflower rice and return sausage to the pan. Cook for 5 more minutes.

Add shrimp and cook until pink and cooked through, about 3–4 minutes.

Adjust seasoning to taste and serve hot.

Nutrition

Find it online: https://ketospoonful.com/keto-jambalaya/