One Pot Keto Jambalaya with Cauliflower Rice – Quick & Easy Recipe

One Pot Keto Jambalaya with Cauliflower Rice is the ultimate time-saving, flavor-packed meal for busy weeknights. In just 45 minutes, you’ll serve up a Louisiana-inspired dinner that’s low-carb, hearty, and exploding with Cajun spices. And the best part? It all comes together in one pot—minimal prep, easy cleanup, and maximum efficiency.

I’m all about finding ways to make delicious meals without spending hours in the kitchen, and this shortcut version of jambalaya is a game-changer. Traditional jambalaya recipes can take over an hour, with all the stirring and simmering to cook a big pot of rice. This low-carb version swaps the rice with frozen cauliflower rice, cutting cooking time in half while keeping all the bold flavors you love. Trust me: your skillet or Dutch oven is about to become your new kitchen MVP.

Why This One Pot Keto Jambalaya with Cauliflower Rice Is a Game-Changer

• Time-saving: Ready in just 45 minutes, compared to over an hour for traditional jambalaya.
• Low-carb swap: Cauliflower rice keeps it keto-friendly without sacrificing texture or taste.
• One-pot simplicity: Everything cooks in a single pan—hello, fewer dishes!
• Versatile ingredients: Use freezer staples like frozen shrimp and cauliflower rice to save time and reduce waste.
• Set-it-and-forget-it: With minimal hands-on time, you can let it simmer while tackling your to-do list.

Equipment You’ll Need for This One Pot Keto Jambalaya with Cauliflower Rice

The beauty of this dish is its simplicity—no fancy gadgets required! Here’s what you’ll need to get started:

• Large Dutch oven or deep skillet: The key is a wide, sturdy pan with a lid to handle all the ingredients evenly.
• Wooden spoon: Perfect for stirring and scraping up those delicious bits from the bottom of the pan.
• Sharp knife: Makes quick work of chopping vegetables and slicing sausage.

Don’t have a Dutch oven? No problem. A deep, heavy-bottomed pot works just as well. If you’re looking to invest, affordable cast iron Dutch ovens are an excellent addition to your kitchen arsenal.

Simple Ingredients for One Pot Keto Jambalaya with Cauliflower Rice

This recipe uses pantry and freezer staples, making it easy to whip up whenever a craving strikes. Here are the standout ingredients:

• Andouille sausage: Adds smoky, spicy flavor. If you can’t find it, smoked turkey sausage makes a great substitute.
• Frozen riced cauliflower: Saves prep time and creates the perfect rice-like texture without the carbs.
• Cajun seasoning: Packs in bold Louisiana flavor. Use store-bought for convenience or mix your own.
• Frozen shrimp: Peeled and deveined shrimp are a huge timesaver—just thaw and cook right from frozen!

One Pot Keto Jambalaya with Cauliflower Rice Recipe Details

• Servings: 6 servings
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Difficulty: Easy

One Pot Keto Jambalaya with Cauliflower Rice Ingredients

• 3 tablespoons ghee (clarified butter)
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 cup chopped onion
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 14 ounces andouille sausage, sliced into 1/4-inch pieces
• 2 tablespoons Cajun seasoning
• 1 teaspoon hot sauce
• 1 (10-ounce) can diced tomatoes with green chiles, drained slightly
• 1/2 cup unsalted chicken stock
• 1 (16-ounce) package frozen riced cauliflower
• 1 pound frozen raw shrimp, peeled and deveined
• Freshly ground black pepper to taste

How to Make One Pot Keto Jambalaya with Cauliflower Rice

1. Heat the ghee in a large Dutch oven over medium heat. Add the bell pepper, celery, and onion. Sauté until softened and translucent, about 3-4 minutes.
2. Add the chicken, sausage, Cajun seasoning, and hot sauce. Stir well and cook until the chicken is no longer pink, about 2-3 minutes.
3. Pour in the diced tomatoes and chicken stock. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to meld while the chicken cooks through.
4. Add the frozen riced cauliflower, breaking up any clumps as you combine it with the mixture. Increase heat to medium-high and stir in the shrimp.
5. Press the shrimp into the sauce so they’re fully submerged. Season with black pepper and bring to a boil. Cook uncovered until the shrimp are pink and curled, about 6-8 minutes.

Jake’s Tips for the Best One Pot Keto Jambalaya with Cauliflower Rice

• Pre-chopped veggies: Save time with pre-cut bell peppers, onions, and celery from the produce section.
• Don’t skip the simmer: Allowing the chicken and sausage to simmer in the spiced broth builds rich, bold flavors.
• Frozen shrimp hack: Cook shrimp directly from frozen—no thawing required! Just add 2-3 minutes to the cooking time.
• Batch prep: Double the recipe and freeze leftovers for a quick, heat-and-serve meal later.
• Store leftovers: Keep in an airtight container in the fridge for up to 3 days or freeze for 3 months.

Easy One Pot Keto Jambalaya with Cauliflower Rice Variations

• Extra spicy: Add more hot sauce or a pinch of cayenne for bold heat.
• Seafood mix: Swap the shrimp for a mix of scallops or crawfish for a twist.
• Vegetarian version: Leave out the chicken, sausage, and shrimp, and add zucchini or mushrooms for texture.
• Meal prep bowls: Divide into single-serve containers for grab-and-go lunches.

One Pot Keto Jambalaya with Cauliflower Rice FAQs

Can I use fresh cauliflower rice instead of frozen?

Yes, fresh riced cauliflower works perfectly! You may need to reduce the cooking time slightly to keep it from becoming mushy.

What’s the best way to reheat leftovers?

Reheat in a skillet over medium heat, adding a splash of chicken stock to bring back moisture, or microwave in 30-second increments until warm.

Can I substitute the chicken thighs?

Absolutely! Boneless, skinless chicken breasts are a great alternative and cook up just as tender.

Is this dish freezer-friendly?

Yes, it freezes beautifully. Let the dish cool, portion into airtight containers, and freeze for up to 3 months.

What Cajun seasoning brand do you recommend?

Brands like Tony Chachere’s or Slap Ya Mama are classics, but feel free to use your favorite mix or make your own.

This One Pot Keto Jambalaya with Cauliflower Rice is a surefire crowd-pleaser for busy weeknights or lazy weekends. Give it a try, and let me know your favorite shortcut for quick meals in the comments below!

One Pot Keto Jambalaya with Cauliflower Rice

This One Pot Keto Jambalaya with Cauliflower Rice is a time-saving, low-carb dish that’s full of flavor. Perfect for busy weeknights, it combines bold Cajun spices with healthy ingredients for a hearty meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons ghee (clarified butter)
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 cup chopped onion
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 14 ounces andouille sausage, sliced into 1/4-inch pieces
• 2 tablespoons Cajun seasoning
• 1 teaspoon hot sauce
• 1 10-ounce can diced tomatoes with green chiles, drained slightly
• 1/2 cup unsalted chicken stock
• 1 16-ounce package frozen riced cauliflower
• 1 pound frozen raw shrimp, peeled and deveined
• Freshly ground black pepper to taste

Equipment

• Large Dutch oven or deep skillet
• Wooden spoon
• Sharp knife

Method

 

1. Heat the ghee in a large Dutch oven over medium heat. Add the bell pepper, celery, and onion. Sauté until softened and translucent, about 3-4 minutes.
2. Add the chicken, sausage, Cajun seasoning, and hot sauce. Stir well and cook until the chicken is no longer pink, about 2-3 minutes.
3. Pour in the diced tomatoes and chicken stock. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to meld while the chicken cooks through.
4. Add the frozen riced cauliflower, breaking up any clumps as you combine it with the mixture. Increase heat to medium-high and stir in the shrimp.
5. Press the shrimp into the sauce so they’re fully submerged. Season with black pepper and bring to a boil. Cook uncovered until the shrimp are pink and curled, about 6-8 minutes.

Notes

Save time with pre-cut bell peppers, onions, and celery from the produce section. Allowing the chicken and sausage to simmer in the spiced broth builds rich, bold flavors. Cook shrimp directly from frozen—no thawing required! Just add 2-3 minutes to the cooking time. Double the recipe and freeze leftovers for a quick, heat-and-serve meal later. Keep in an airtight container in the fridge for up to 3 days or freeze for 3 months.

Written by Jake

Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.

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