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Close-up side view of low-carb jambalaya being served with a wooden spoon.

Low-carb jambalaya

Tami DeGeeter, CPT, CNC
Savor the vibrant flavors of the Deep South with our low-carb jambalaya recipe. This hearty dish features a delicious combination of savory beef kielbasa, tender chicken, and succulent shrimp, all cooked to perfection in Cajun spices. With each bite, enjoy the hearty flavors of diced bell peppers, onions, and celery mixed with garlic and a blend of herbs and spices. Enjoy this low-carb twist on a classic favorite without compromising on taste. Our jambalaya is sure to impress with its simplicity and flavor.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch and Dinner
Makes 6 servings
Serving Size 2 cups
Net Carbs 8 g
*Net carbs are per serving

Ingredients
 

  • 4 tablespoons avocado oil, (or olive oil)
  • 1 medium green bell pepper, diced
  • ½ small red onion, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 14 ounces beef kielbasa sausage, sliced
  • 8 ounces chicken thighs, chopped into bite-size pieces
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • ½-1 teaspoon cayenne pepper
  • 8 ounces large raw shrimp, peeled & deveined
  • 1 14-ounce can diced tomatoes
  • 6 cups cauliflower rice
  • salt and black pepper, to taste
  • Garnish: chopped fresh parsley

Instructions
 

  • In a large skillet or saute pan, heat the oil over medium heat. Once the oil is hot, add the bell pepper, red onion, celery, and garlic. Cook for 3-5 minutes until the vegetables start to soften.
    Top view of vegetables cooking in a large sauté pan, cooking low-carb jambalaya.
  • Add the sausage, chicken, oregano, thyme, paprika, and cayenne pepper. Stir until well combined. Cook for 5-10 minutes, until chicken is fully cooked.
    Top-view of a sauté pan cooking vegetables and proteins to make low-carb jambalaya.
  • Add the shrimp, diced tomatoes, and cauliflower rice. Stir to combine. Taste, and season with salt and pepper. Cook for 5-10 minutes until the cauliflower rice has softened.
    Top-view of low-carb jambalaya cooking in a sauté pan.
  • Garnish with chopped parsley (optional). Enjoy!
    Top-view of low-carb jambalaya in a sauté pan, ready to serve and eat.

Nutrition

Nutrition Facts
Low-carb jambalaya
Serving Size
 
2 cups
Amount per Serving
Calories
422
% Daily Value*
Net Carbohydrates
 
8
g
Carbohydrates
 
13
g
Fiber
 
5
g
Sugar
 
5
g
Protein
 
33
g
Fat
 
27
g
Saturated Fat
 
8
g
Trans Fat
 
0
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
158
mg
Sodium
 
885
mg
Potassium
 
646
mg
18
%
Vitamin C
 
18
mg
22
%
Vitamin A
 
42
µg
6
%
Calcium
 
112
mg
11
%
Iron
 
3
mg
17
%
Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.

Equipment

Enameled cast iron casserole dish
Casserole Dish
Keywords cajun jambalaya, cauliflower rice jambalaya, easy jambalaya recipe, keto jambalaya
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