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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 Recipe (Whole30, Paleo, Low Carb, Keto) Pinterest image

Ah, New Orleans. The atmosphere, the music, the FOOD. 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 Recipe 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.
  • 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!

Recipe Variations

  • 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.

Chef’s Tips

  • Make sure you simmer the 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 round, 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.

Whole30 healthy jambalaya with cauliflower rice in a Dutch oven

Other Recipes You’ll Love

Recipe By: Cheryl Malik
4.96 from 43 votes

Healthy Jambalaya (Whole30, Low Carb, Paleo)

Prep 10 minutes
Cook 45 minutes
Total 55 minutes
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.
8

Ingredients

  • 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
  • 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

Instructions

  • 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.
    Brown sausage slices in a Dutch oven
  • 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.
    Sauté onion, bell peppers, garlic, and celery until softened then add spices
  • 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.
    Add cauliflower rice and shrimp and cook through
  • Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.

Video

Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 8. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.

Approximate Information for One Serving

Serving Size: 1servingCalories: 310calProtein: 25gFat: 20gSaturated Fat: 6gTrans Fat: 1gCholesterol: 191mgSodium: 1512mgPotassium: 511mgTotal Carbs: 7gFiber: 3gSugar: 3gNet Carbs: 4gVitamin A: 2071IUVitamin C: 70mgCalcium: 121mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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102 Comments

  1. Just made this and love it!! Added avocado on top. Would love to know nutritional values. Just to get a feel. If that’s handy. Thanks so much for a great recipe! 🙏🏻

    1. So happy you enjoyed it, Jennifer! The approximate nutrition info is at the bottom of the recipe card. 🙂

  2. Amazing! I love this. I wasn’t sure the chicken apple sausages would taste good in this, but they surprised me and paired well! Changes I made:
    1. Replaced bell pepper & celery with 16 oz frozen okra. I added the okra when adding the broth & tomatoes. Loved it!
    2. I tried reducing sodium so I made my own cajun seasoning without salt and didn’t add any. My dish had 700-800 sodium/bowl. For those trying to reduce the sodium more, I’d recommend substituting fire-roasted tomatoes for petite diced tomatoes no salt and use no-salt added chicken broth. The sausage and shrimp already has a fair amount of sodium.5 stars

    1. We’re so glad you loved it! Thanks so much for sharing those helpful tips, as well! 😊

  3. Delicious! My whole family loved this jambalaya! My husband and I are both diabetics and this is an amazingly satisfying meal for us. I make it at least once a week.5 stars

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