Description
Spicy keto jambalaya brings Louisiana’s bold flavors to low-carb dining without compromising taste. Savory shrimp, andouille sausage, and cauliflower rice create a hearty meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken thighs, diced
- 1/2 pound shrimp, peeled and deveined
- 6 ounces (170 grams) andouille sausage, sliced
Vegetables and Aromatics:
- 1/2 cup celery, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups cauliflower rice
- 1 (14.5 ounces/411 grams) can diced tomatoes
Seasonings and Liquids:
- 1 tablespoon olive oil
- 1 1/2 cups chicken broth
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Prepare a spacious skillet or Dutch oven and warm olive oil over medium heat, creating an aromatic cooking environment.
- Introduce andouille sausage to the hot surface, allowing it to develop a rich golden-brown exterior for approximately 3 minutes. Transfer the seared sausage to a separate plate.
- Utilize the same pan to brown chicken pieces, ensuring each side achieves a beautiful caramelized color within 5-6 minutes. Remove and set aside with the sausage.
- Gently lower diced celery, vibrant bell peppers, aromatic onions, and minced garlic into the pan, letting them soften and release their flavors for 3-4 minutes.
- Pour in diced tomatoes, fragrant chicken broth, and a blend of Cajun seasoning, smoked paprika, thyme, salt, black pepper, cayenne, and Worcestershire sauce.
- Elevate the mixture to a rolling boil, then reduce heat and allow the liquid to simmer, melding the complex flavors for 10 minutes.
- Introduce succulent shrimp and cauliflower rice, complementing with a touch of butter. Cover and cook until shrimp transforms to a delicate pink hue, approximately 5 minutes.
- Reunite the previously cooked sausage and chicken with the simmering mixture, stirring to ensure even distribution of ingredients.
- Brighten the dish with a fresh squeeze of lemon juice and a sprinkle of vibrant parsley, creating a final layer of flavor and visual appeal.
- Serve immediately, presenting a keto-friendly jambalaya bursting with southern-inspired complexity.
Notes
- Switch andouille sausage for turkey sausage to reduce fat content and provide a leaner protein option.
- Substitute cauliflower rice with zucchini noodles for added variety and different nutrient profile.
- Use coconut aminos instead of Worcestershire sauce to make the recipe completely gluten-free and lower in sodium.
- Adjust cayenne pepper quantity based on individual spice tolerance, allowing customization for different heat preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 4
- Calories: 390
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 150 mg