This healthy jambalaya recipe is a Whole30 and low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole recipe is even keto friendly, thanks to cauliflower rice! Surprisingly easy, too, and it comes together in a little less than an hour.
Healthy Jambalaya with Sausage & Shrimp (Whole30, Low Carb, Paleo)
Have you ever been to New Orleans?
Living in Memphis, we go [probably] way too often. Bachelor party? New Orleans. Babymoon cruise? Let’s def head out of Nola. Long weekend trip? Book that hotel on Canal Street.
It’s the architecture and the humidity (OK, so maybe not the humidity) and the music and the food, oh-oh-oh the food! Because truly, is there anything better than seriously authentic Cajun food around every corner? Well, only perhaps the fact that you can chase it all down with plenty of local beer and a couple of powdery beignets.
Or maybe that you can make it all home except way healthier, Whole30 compliant, and low carb (even keto!). The secret? An authentic jambalaya recipe with a quick substitution of cauliflower rice for white rice.
What Makes This Healthy Jambalaya So Good
- The combination of Cajun ingredients, like sausage, shrimp, and Cajun “holy trinity” (onions, bell peppers, celery), make this healthy jambalaya taste super authentic.
- Simmer time lets the whole mixture really intensify in flavor.
- Cauliflower rice means this recipe is Whole30, paleo, low carb, and keto.
- It’s actually quite easy to make and comes together in less than an hour!
Variations on This Healthy Jambalaya
- Try crawfish instead of or in addition to the shrimp! SO GOOD!
- Use broccoli rice instead of cauliflower rice in this healthy jambalaya if you feel like it.
- Stir in a couple of (drained) cans of crab for some extra seafood jambalaya magic.
- Replace the shrimp or sausage with cooked chicken, preferably dark meat.
- Make sure you simmer the healthy jambalaya mixture. If you don’t and the liquid doesn’t properly reduce, you’ll end up with a soupier dish than what a jambalaya should be.
- If you’re on a Whole30, stick to sausages like Aidell’s Chicken Apple Sausage or other Whole30 compliant varieties you find. Costco usually has a great selection!
- Use pre-riced cauliflower. I buy large frozen bags at Costco, which makes this recipe so easy.
Other Recipes You’ll Love
- Paleo Buffalo Chicken Casserole with Ranch (Whole30)
- Healthy Shrimp and Grits Recipe (Whole30, Paleo, Keto)
- Blackened Salmon
- Healthy Spanish Chicken and Rice Stew (Whole30, Low Carb, Keto)
- Blackened Shrimp with Remoulade Sauce
- Healthy Authentic Seafood Gumbo (Gluten Free, Whole30, Paleo, Low Carb)
- Keto Gumbo
- Instant Pot Red Beans and Rice
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Healthy Jambalaya (Whole30, Low Carb, Paleo)
- 1 pound sausage like Aidell’s chicken-apple sausage for Whole30, sliced
- 1 ½ tablespoons olive oil or avocado oil
- 4 cloves garlic minced
- 1 red bell pepper deseeded and chopped (about 1 ½ cups)
- 1 green bell pepper deseeded and chopped (about 1 ½ cups)
- 1 stick celery thinly sliced
- ½ of one onion chopped
- 1 ½ – 2 tablespoons Cajun seasoning
- 1 teaspoon black pepper
- ½ – 1 ½ teaspoons salt use ½ teaspoon if your Cajun seasoning contains salt, up to 1 ½ teaspoons if it doesn't
- ⅛ teaspoon cayenne pepper optional
- 2 14.5-ounce cans fire-roasted tomatoes 29 ounces total
- 1 cup chicken broth
- 5 cups frozen cauliflower rice
- 1 pound medium raw shrimp peeled
- green onions sliced, for garnish
- fresh parsley chopped, for garnish
- Louisiana hot sauce to serve, optional
- In a large heavy-bottomed pot or Dutch oven, heat ½ tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Transfer sausage to a plate.
- Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
- Add Cajun seasoning, starting with 1 ½ tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
- Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
- Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp.
- Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.