This jambalaya is a one-pot dinner built on sliced andouille sausage, plump shrimp, and a big pile of green bell pepper, red bell pepper, onion, and celery, all simmered together with diced tomatoes and a smoky Cajun seasoning. The cauliflower rice goes into the pot with the tomatoes and broth and soaks up all of that spice while the shrimp turn pink, and the whole thing is done in about 30 minutes, start to finish. I make my own Cajun blend with spices like smoked paprika, garlic powder, oregano, thyme, and cayenne, but 2 tablespoons of storebought Cajun seasoning works just as well.
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Frequently asked questions
Can I use storebought Cajun seasoning instead of making my own?
Yes. Use 2 tablespoons of storebought Cajun seasoning and skip the individual spices listed for the homemade version. If you are making your own, whisk those spices together in a small bowl first and set the blend aside until it goes into the pot.
Do I need to thaw the shrimp first?
Yes. The recipe calls for 1 pound of frozen shrimp, thawed. The shrimp goes in with the simmering mixture and cooks about 4 to 5 minutes, until it is pink and cooked throughout.
Do I have to cook the cauliflower rice before adding it?
No. The cauliflower rice goes into the pot frozen, along with the diced tomatoes, broth, and prepared Cajun seasoning, and finishes cooking as the mixture simmers.
How spicy is this jambalaya?
The heat comes from a quarter teaspoon of cayenne, three quarters of a teaspoon of chili powder, and the andouille sausage. The last step has you taste and add more salt, pepper, or cayenne, so you can raise the heat right at the end.
Why you’ll enjoy this jambalaya
- Ready in 30 minutes and can be prepared in just one pan
- Andouille sausage and a full pound of shrimp make it filling enough to serve on its own
- The cauliflower rice goes into the pot frozen and soaks up the tomato and spice
- Can be customized to your spice preferences by making homemade cajun seasoning
Looking for more low-carb dinner dishes?
If you liked this recipe, you will love these other keto-friendly main dish recipes:
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Jambalaya
Ingredients
Jambalaya:
- 2 tablespoons cajun seasoning or use ingredients below for homemade, my preferred method
- 2 tablespoons 30mL avocado oil
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- ½ medium-sized white onion, finely chopped
- ½ cup finely chopped celery
- 13.5 ounces Andouille sausage, sliced into small pieces
- 1 pound frozen shrimp, thawed
- 1 bag, 10.5 oz steamable microwave cauliflower rice
- 14.5 ounces can diced tomatoes
- 2 tablespoons 30mL chicken broth or vegetable broth
Homemade Cajun Seasoning:
- 1 tablespoon smoked paprika
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon chili powder
- ¾ teaspoon dried oregano
- ¾ teaspoon golden monk fruit sweetener
- ½ teaspoon ground thyme
- ½ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon pepper
Optional Garnish:
- Finely chopped fresh parsley
Instructions
- Cajun Seasoning: Use storebought cajun seasoning, or, to make your own, in a small mixing bowl, whisk together all spices to make cajun seasoning. Set aside.
- Cook Vegetables and Sausage: In a large pot over medium-high heat, heat avocado oil before adding bell peppers, onion, and celery and sauteeing until softened, about 5 minutes, stirring occasionally. Add in sliced sausage and cook for an additional 5 minutes, stirring occasionally.
- Add-In And Simmer Remaining Ingredients: Stir in frozen cauliflower rice, diced tomatoes, chicken broth, and prepared cajun seasoning. Increase stovetop heat to medium-high, stir in shrimp and bring mixture to a simmer and cook until shrimp is pink and cooked throughout and liquid has slightly reduced, about 4-5 minutes.
- Final Steps: Taste and add additional salt, pepper, and/or cayenne pepper, based on your taste preferences. Garnish with fresh parsley and serve.
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