Low-Carb Jambalaya Recipe

Recipe Category: Rice

Low-Carb Jambalaya Recipe


Makes 6 :Servings

Prep: 10 minutes

Cooking Time: 35 minutes

Serving size 1/6 of recipe

Calories 306 Protein 33 g Carbohydrates 16 g Fat 13 g Fiber 5 g Sugar 8 g Sodium 535 mg

  • 3 tablespoons olive oil
  • 11/2 tablespoons minced garlic
  • 1 cup diced red onion
  • 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
  • 8 ounces smoked turkey sausage, cut into 1-inch half-moons
  • 1 green bell pepper, seeded and diced
  • 1 celery stalk, diced
  • 1 cup Roma tomatoes, diced
  • 1 (10-ounce) can no-salt-added tomato sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound jumbo shrimp, peeled and deveined
  • 2 cups low-sodium chicken broth
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 3 cups Basic AF Cauliflower Rice or raw cauliflower rice or shirataki rice
  • sea salt and black pepper to taste
  • garnish: thinly sliced green onions


  1. To a large nonstick skillet over medium-high heat, add the olive oil, garlic, and red onion
  2. Cook for 2 to 3 minutes, until the onions are brown and translucent, being careful not to let the garlic burn
  3. Add the chicken breast and turkey sausage and cook until the outside of the chicken is no longer pink, 6 to 8 minutes
  4. Add the bell pepper, celery, and tomatoes
  5. Stir it up and cook for 2 minutes, then add the tomato sauce, oregano, thyme, paprika, and cayenne
  6. Stir and cook until fragrant, 5 to 7 minutes
  7. Add the shrimp and cook, stirring continuously, for 3 minutes
  8. Pour in the broth and tomato paste, and add the bay leaves
  9. Add a few pinches of salt and black pepper to taste and stir it up
  10. Bring to a simmer, then reduce the heat, cover, and cook for 15 to 20 minutes to allow the flavors to meld
  11. Uncover, and fold in the cauliflower rice
  12. Remove the skillet from the heat and remove and discard the bay leaves
  13. Allow the jambalaya to cool and thicken slightly
  14. Season to taste with salt and pepper and garnish with green onions

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