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Low carb jambalaya in a skillet

Low Carb Jambalaya

Course Main Course
Cuisine Cajun
Keyword keto jambalaya, low carb jambalaya
Meat & Poultry sausage, shrimp
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5
Calories 457kcal
Author dorothy stainbrook


  • 3 Tbsp olive oil divided
  • 12 oz cauliflower rice
  • 3 tsp Jerk seasoning divided
  • 1 onion chopped or diced
  • 2 stalks celery chopped
  • 2 cups bell peppers diced and different colors
  • 4 cloves garlic
  • 1 tsp paprika
  • 12 oz andouille sausage sliced into coins
  • 28 oz diced tomatoes Rotel tomatoes with chile peppers
  • 1/2 cup chicken broth
  • 12 oz shrimp medium, frozen


  • Heat over to 375 degrees F. Empty bag of cauliflower rice onto a sheet pan and drizzle with 1 Tbsp olive oil and 1 tsp Cajun spice. Mix together with your hands and place in the oven for 10 minutes. Remove from oven after 10 min. and set aside.
  • In a dutch oven or large pot, saute the chopped onion in remaining 2 Tbsp olive oil for 2-3 minutes over med-high heat (until it starts to become translucent). Add the chopped celery and peppers to the pot and saute everything together for another 5-7 minutes until soft and thoroughly mixed together (this is the sofrito).
  • Add the garlic, 1 tsp paprika and 1 tsp Jamaican Jerk seasoning (or seasoning of your choice) to the pot of sofrito and stir for about 1 minute.
  • Add the sausage coins to the pot for 2-4 minutes to cook through. Then add the tomatoes and the chicken broth and heat all the way through, stirring everything together as it cooks. If you want the stew to be more of a soup, add additional chicken broth.
  • Add the shrimp and cauliflower, cover the pot and cook for 2-3 minutes or until shrimp is no longer pink.
  • Serve in large bowls with a plate to discard the shrimp tails.


Calories: 457kcal | Carbohydrates: 18g | Protein: 31g | Fat: 30g | Fiber: 6g | Sugar: 9g