The aroma of this Cajun Easy Keto Jambalaya is beyond incredible! Tender chicken breasts, onions, bell pepper, celery, cauliflower, Cajun sausage, tomatoes, and a kick of seasonings gives you an easy, flavorful dinner. The best part is it’s perfect for a low carb diet and leaves you smacking your lips because it’s so good.
I knew the very first time that I tried Jambalaya that it was going to be one of my new favorite meals. All those veggies, chicken, sausage, rice, and impressive Cajun seasonings leave me begging for more every time. A while back, I decided it was time to get busy in the kitchen to see if I could replicate one of my favorite dishes ever.
I wanted to give my Jambalaya a low carb spin, though, and adjust the flavors some. So, that brings us tp today when I can share with you my Easy to Make Keto Jambalaya. I am confident when you taste the invigorating flavors that you are going to want to make it all the time. After I perfected the recipe, I think we ate it six times the first month! Usually, I try to spread my recipes out, so we don’t eat the same thing all the time, but this one is pretty much addictive.
If you are looking for some other low carb dishes, you should really try my Low Carb Squash Casserole; it’s so yummy. Another favorite keto dishes is my Easy Oven Roasted Cauliflower Steak, it goes with everything! Of course, if you are looking for Keto Dessert Recipes, I’ve got you covered too with my Maple Bacon Keto Truffles or Healthy Pumpkin Cheesecake Bites.
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WHAT INGREDIENTS ARE IN HOMEMADE KETO JAMBALAYA?
The ingredients in this Jambalaya recipe are pretty straightforward and easy to work with. Here is a list of what you need:
- Boneless Chicken Breast
- Olive Oil
- Bell Pepper
- Stalks of Celery
- Cajun Sausage
- Diced Tomatoes
- Chicken Broth
- Thyme Leaves
- Dried Oregano
- Dried Basil
- Bay Leaf
- Black Pepper
- Cayenne or Cajun Seasoning Blend
Helpful Kitchen Tools Needed:
HOW DO I MAKE KETO JAMBALAYA?
STEP 1: PREPARE THE CHICKEN AND VEGGIES
Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon olive oil and chicken breast, browning on all sides. Remove chicken and keep warm. To the hot skillet, add additional oil if needed and vegetables (onion, bell pepper, and celery). Cook vegetables until softened (about 3 to 5 minutes), stirring often.
STEP 2: START COOKING
Return the chicken to the skillet. Also, add the sausage, chicken broth, tomatoes, and remaining seasoning. Bring to a boil. Cover and reduce heat, cooking about 10 minutes or until chicken is cooked through, stirring as needed. Remove lid. Add cauliflower and cook for an additional 5 minutes or until tender. Adjust seasonings and serve.
IS JAMBALAYA SPICY?
Jambalaya, in general, has a little bit of spicy heat to it. The Cajun sausage and cayenne pepper or Cajun seasoning will increase the spice as well. If you love spicy food, you can always add more seasonings to make it even spicier. And, if you aren’t a fan of too much spice, you can use a regular sausage that doesn’t have Cajun flavors.
HOW DO YOU STORE KETO JAMBALAYA, AND HOW LONG DOES IT LAST?
Be sure to cool down the chicken Jambalaya before you store it. Once it’s cooled down and no longer hot, place it in a storage container. Make sure the lid fits snug, so no air gets to it. Then you can put it in the fridge for 3-4 days or in the freezer for 2-3 months.
To heat it up, make sure it’s defrosted. Warm it in a skillet with a little bit of olive oil and stir until hot or microwave it until it’s hot all the way through.
CAN I ADD SHRIMP TO THIS KETO JAMBALAYA?
Yes, of course, you can add shrimp if you want to. Many traditional Jambalaya recipes have shrimp in them. On occasion, I will add it too, but I was being frugal, so skipped it.
SO TELL ME…
Do you love spicy food? Have you ever had traditional Jambalaya in the South? What’s your favorite Cajun dish?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great weekend!
- 1 pound boneless chicken breast cubed
- 1 tablespoon olive oil
- 1 onion diced
- 1 bell pepper diced
- 2 stalks celery diced
- 3 cups cauliflower cored and riced, or 1 (12 ounce) bag frozen riced cauliflower
- 1 12 ounce package cajun sausage, cut in half lengthwise and sliced into ½ inch pieces
- 1 14 ounce can diced tomatoes
- 1 cup chicken broth
- ½ teaspoon thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cayenne or Cajun seasoning blend to taste
- Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon olive oil and chicken breast, browning on all sizes. Remove chicken and keep warm.
- To the hot skillet, add additional oil if needed and vegetables (onion, bell pepper, and celery). Cook vegetables until softened (about 3 to 5 minutes), stirring often.
- Return the chicken to the skillet. Also add the sausage, chicken broth, tomatoes, and remaining seasoning. Bring to a boil.
- Cover and reduce heat, cooking about 10 minutes or until chicken is cooked through, stirring as needed.
- Remove lid. Add cauliflower and cook for an additional 5 minutes or until tender.
- Adjust seasonings and serve.