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Gluten-Free Keto Jambalaya

Delicious Gluten-Free Keto Jambalaya for Ultimate Flavor

This Gluten-Free Keto Jambalaya is a comforting, low-carb version of the classic dish, infused with rich Cajun flavors and packed with protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Gluten-Free
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 12 oz Andouille Sausage Substitute with kielbasa if desired.
  • 1 cup Chicken Leftover roasted chicken works great.
  • 12 oz Shrimp Add towards the end for perfect cooking.
For the Base
  • 3 cups Cauliflower Rice Ensure well-drained after microwaving.
  • 1 cup Bell Peppers Chopped.
  • 1 medium Onion Chopped.
  • 2 stalks Celery Chopped.
  • 1 small Jalapeño Chopped.
For Flavor Enhancement
  • 2 cloves Garlic Minced.
  • 2 tbsp Tomato Paste Allow to caramelize for richness.
  • 1 can Canned Diced Tomatoes
  • 2 cups Chicken Broth
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tbsp Cajun Seasoning Adjust to taste.
  • 1 tsp Smoked Paprika Adjust to taste.
Optional Garnish
  • 2 tbsp Fresh Parsley Chopped, for garnish.

Equipment

  • Skillet
  • Microwave

Method
 

How to Make Gluten-Free Keto Jambalaya
  1. Heat a skillet over medium heat, add butter and avocado oil.
  2. Add andouille sausage and sear until browned, about 3-4 minutes. Remove and set aside.
  3. In the drippings, sauté bell peppers, onion, celery, and jalapeño until tender, about 5-7 minutes.
  4. Sprinkle in oregano, thyme, and Cajun seasoning. Cook for 1-2 minutes.
  5. Incorporate garlic and tomato paste, allowing tomato paste to caramelize.
  6. Deglaze with diced tomatoes and chicken broth, scraping the bottom.
  7. Add sausage and chicken back into the skillet; mix well.
  8. Microwave cauliflower rice until tender, about 5 minutes. Drain and add to the skillet.
  9. Season with smoked paprika, salt, or extra Cajun seasoning to taste.
  10. Layer shrimp on top, cover, and cook until pink, about 10-12 minutes.
  11. Garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 160mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 60mgIron: 2mg

Notes

Store leftover jambalaya in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in a skillet with a splash of chicken broth.

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