Hi hungry friends! Today I’m sharing my Easy Dinners: Keto-Friendly Low Carb Jumbalaya Recipe! This was a huge hit with my husband and was a healthier-for-you option too! Best of both worlds. Keep reading to see how I made it BELOW!
Tonight was so much fun. My husband and I cooked dinner together for the first time in a while! We laughed, watched one of our favorite shows, and just really enjoyed getting to spend this quality time together. I’m absolutely obsessed with Jumbalaya and this was the perfect low carb keto recipe too! It’s full of flavor while also being healthier for you too! What a win win!
INGREDIENTS:
- Shrimp– Large or jumbo shrimp are best, as they remain extra juicy and soak up all the other flavors well. Choose shrimp that are shelled, for convenience.
- Andouille sausage OR chorizo– I prefer using andouille sausage, as it gives the jambalaya a more authentic flavor, but a chorizo will also work. Be sure to choose sausage that is keto friendly.
- Garlic, onion, bell peppers, and celery– Key vegetables used to add flavor, color, and crunch to this dish.
- Cauliflower rice– Traditional jambalaya contains rice, but to keep it low carb, we use cauliflower rice instead. Either make your own or use a freshly packaged one.
- Salt and pepper– To taste.
- Cajun seasoning– A must for any good jambalaya!
- Chicken broth– Adds flavor and keeps the dish moist. You can also use a bouillon cube dissolved in hot water.
- Diced tomatoes– Diced canned tomatoes that have no added sugar or spices.
- Parsley– To serve.
HOW TO MAKE:
- Remove the tails from the shrimp and start pre-cooking the sausage. In a non-stick pan, add the sliced sausage and cook until golden
- Add the onion into the same pan and saute until fragrant. Add the bell peppers and celery and cook until tender. Add the garlic, cauliflower rice, salt, and pepper, and simmer for 4-5 minutes
- Add the chicken broth, diced tomatoes and shrimp. Let everything simmer together until the mixture thickens, and the shrimp is fully cooked. Add the cooked sausage and simmer for five more minutes before removing from the heat
- Serve!
This truly is the perfect one pot recipe and one that you can eat leftovers too!
Here are some tips for storing, reheating, and freezing:
- To store: Once the jambalaya has cooled, transfer it to an airtight container and store it in the refrigerator for up to one week.
- To freeze: Place leftovers in a sealable container and store it in the freezer for up to 6 months.
- Reheating: Either microwave it for 30-40 seconds or reheat stovetop.
I hope you all enjoyed this blog post! Be sure to share this with someone that would love this recipe 🙂 Stay tuned for the full video on my food TikTok @whatashleyeats
Thanks for reading!