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Bowl of One Pot Keto Jambalaya with Cauliflower Rice topped with fresh parsley and colorful vegetables

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.