Name: Low Carb Jambalaya with Chicken, Shrimp, and Sausage Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Cajun
Ingredients: 2 boneless skinless chicken breast halves; 1 package (14-ounce) Andouille sausage (sliced); 1/2 pound large shrimp (16-20 count), peeled and deveined; 1 bag (16-ounce) cauliflower “pearls” (or 1 large head cauliflower, grated); 1 large onion, finely chopped; 2 stalks celery, chopped; 1 medium red bell pepper, chopped; 4 cloves garlic, minced; 1 can (15-ounce) petite diced tomatoes (undrained); 1/4 cup chopped fresh parsley (divided); 4 tablespoons olive oil, divided (or as needed); Salt and freshly ground black pepper, to taste; 2 tablespoons Cajun seasoning (preferably salt-free, divided); 1 tablespoon Hungarian paprika; Tabasco sauce, to taste

Print Recipe· 3.9 from 8 reviews

If you are craving a soulful, spicy meal without the carb overload, this Low Carb Jambalaya with Chicken, Shrimp, and Sausage Recipe is exactly what you need. It perfectly balances the smoky flavors of Andouille sausage, tender chicken, and fresh shrimp, all mingling with vibrant vegetables and fragrant Cajun spices. Swapping traditional rice for roasted cauliflower “pearls” keeps this dish light but still incredibly satisfying, making it a glorious celebration of bold Southern flavors that won’t weigh you down. Trust me, once you try this recipe, it’ll become a beloved staple in your dinner rotation!

Ingredients You’ll Need

The image shows several clear glass bowls and one white plate with blue rim, all arranged neatly on a white marbled surface. The white plate holds two raw, pale pink chicken pieces placed side by side near the top center. Surrounding it are clear bowls filled with chopped and sliced ingredients: orange-brown slices of sausage to the right, white shrimp below the chicken, finely chopped white onion to the right of shrimp, green celery pieces next to the onion, and white riced cauliflower on the left. Below the cauliflower, there is a small bowl with whole garlic cloves, and next to it smaller bowls with reddish-brown paprika and a reddish hot sauce. Near the bottom left corner is a bowl of bright red chopped bell pepper, and beside it a tiny bowl with salt and black pepper. A bowl of diced red tomatoes is placed near the bottom right, next to which is a bowl of finely chopped green parsley. Each bowl is clearly labeled with black text naming its contents, laid out orderly on the smooth white marbled background. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and robust ingredients – each element plays a crucial role in building the rich layers of flavor, texture, and color that give jambalaya its iconic charm. From the spiced sausage to the fresh vegetables and the cauliflower rice, these ingredients are easy to find and come together effortlessly for a truly hearty meal.

Chicken breasts: Provide lean protein and a tender texture that soaks up the spices beautifully.
Olive oil: Perfect for sautéing and roasting to build flavor without heaviness.
Salt and freshly ground black pepper: Essential to season and enhance every ingredient.
Cajun seasoning: The soul of this dish, packed with spices that bring heat and depth.
Cauliflower “pearls”: A low-carb substitute for rice, offering a light, fluffy texture that takes on seasoning well.
Onion: Adds sweetness and a foundation of flavor when sautéed.
Celery: Brings a subtle crunch and earthiness to balance the dish.
Red bell pepper: Adds color, sweetness, and enhances the Cajun flavor profile.
Garlic: Infuses the dish with aromatic warmth.
Hungarian paprika: Gives a smoky, vibrant heat that complements the Cajun spices.
Andouille sausage: The spicy, smoky star that defines classic jambalaya.
Petite diced tomatoes: Provide moisture, acidity, and a mild sweetness.
Shrimp: Adds a delicate, briny flavor and tender bite.
Tabasco sauce: For those who love an extra kick of heat.
Fresh parsley: Offers a fresh, herbaceous finish and vibrant green color.

How to Make Low Carb Jambalaya with Chicken, Shrimp, and Sausage Recipe

Step 1: Roast the Chicken

Start by preheating your oven to 375 degrees. Place the chicken breasts on a nonstick baking sheet and drizzle with a tablespoon of olive oil. Season them generously with salt, black pepper, and half of the Cajun seasoning. Baking the chicken until it reaches an internal temperature of 165 degrees ensures it stays juicy and perfectly cooked inside while acquiring a flavorful crust from the spices.

Step 2: Roast the Cauliflower

While the chicken is roasting, prepare the cauliflower “pearls” on a separate baking sheet. Drizzle with olive oil, then season with salt, pepper, and the remaining Cajun seasoning. Toss well so the seasoning coats every bit, then roast alongside the chicken for about 15 minutes. This step transforms the cauliflower into tender, slightly crispy “rice” that grabs all the essence of the spices.

Step 3: Sauté the Vegetables

Heat the remaining olive oil in a large skillet over medium heat and add the finely chopped onion. Cook for about five minutes until softened and slightly translucent. Then add chopped celery and red bell pepper, cooking for another 7 to 8 minutes until these veggies are meltingly soft. These aromatics form the base of the dish with their layered sweetness and texture.

Step 4: Add Garlic, Spices, and Sausage

Lower the heat slightly and stir in the minced garlic, Hungarian paprika, and the rest of the Cajun seasoning along with the sliced Andouille sausage. Let these cook together for about two minutes to release their smoky, fragrant flavors, bringing that unmistakable jambalaya essence to life.

Step 5: Stir in Tomatoes and Shrimp

Pour in the undrained diced tomatoes, then add the shrimp. Cook everything together, stirring often, until the shrimp turns pink and opaque – just a few minutes. This step balances the smoky sausage with fresh seafood sweetness, creating a delightful harmony.

Step 6: Combine Chicken and Cauliflower

Once the chicken is cooked, cut it into half-inch pieces. Add it with any cooking juices to the skillet along with the roasted cauliflower pearls. Toss everything gently and heat through. Taste and adjust seasonings, adding Tabasco sauce for extra heat if you love a spicy bite. Finish by mixing in half of the chopped fresh parsley to brighten the dish.

How to Serve Low Carb Jambalaya with Chicken, Shrimp, and Sausage Recipe

A white round pot with two handles is placed on a white marbled surface. Inside the pot, on the right side, there is a base layer of finely chopped vegetables including light green, red, and yellow pieces. On top of the vegetables, there are two brownish spice piles placed close together. To the left of the spices, a small mound of finely minced white garlic rests on the vegetable layer. The left half of the pot is covered with evenly sliced sausage rounds, light brown on the outside and pale pink inside, spread in a neat layer. The overall look is a mix of warm earthy tones and fresh vegetable colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle the remaining fresh parsley over the jambalaya just before serving. This adds a pop of color and a herbaceous freshness that contrasts beautifully with the rich, spicy flavors. For a bit of extra zing, a few dashes of fresh lemon juice or additional Tabasco on the side are fantastic options.

Side Dishes

This jambalaya is a complete meal on its own but pairs well with simple, fresh sides if you want to round out the table. A crisp green salad with a light vinaigrette or steamed green beans make wonderful companions that won’t compete with the main flavors. If you’re feeling indulgent, a crusty low-carb bread or cheesy cauliflower mash can also complement it well.

Creative Ways to Present

Serve your Low Carb Jambalaya with Chicken, Shrimp, and Sausage Recipe in vibrant bowls to highlight the colorful vegetables. For gatherings, present it family-style on a large platter garnished with parsley sprigs and lemon wedges. You can also scoop the jambalaya over grilled portobello mushrooms or inside hollowed-out bell peppers for a festive twist that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Let the jambalaya cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days, holding onto its flavors and texture nicely. Just give it a quick stir before reheating to redistribute the sauce.

Freezing

This dish freezes beautifully, making it a perfect candidate for meal prep. Portion it into freezer-safe containers or bags, remove as much air as possible, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to warm evenly. You can add a splash of water or broth if it seems dry. Alternatively, use the microwave in short bursts, stirring in between to maintain texture and flavor.

FAQs

Can I use regular rice instead of cauliflower rice?

While traditional jambalaya calls for rice, this Low Carb Jambalaya with Chicken, Shrimp, and Sausage Recipe specifically uses cauliflower to keep it low carb and lighter. If you prefer rice, you can substitute it, but the texture and carb count will change significantly.

What can I substitute for Andouille sausage?

If you can’t find Andouille sausage, a smoked kielbasa or chorizo can work well as a substitute. Just choose a sausage with a smoky, spicy profile to maintain the authentic jambalaya flavor.

Is this recipe very spicy?

The recipe uses Cajun seasoning and optional Tabasco for heat, but you can easily control the spice level. Use less seasoning or Tabasco if you prefer milder flavors, or add more if you like it fiery.

Can I make this recipe gluten-free?

Absolutely! The ingredients in this Low Carb Jambalaya with Chicken, Shrimp, and Sausage Recipe are naturally gluten-free, just be sure your Cajun seasoning and sausage are labeled gluten-free.

How do I know when the shrimp is perfectly cooked?

Shrimp cooks quickly. It’s done when it turns pink and translucent, curling slightly into a “C” shape. Overcooked shrimp become rubbery, so cook just until opaque for the best texture.

Final Thoughts

This Low Carb Jambalaya with Chicken, Shrimp, and Sausage Recipe is the kind of meal that feels like a warm hug after a long day. With its rich, complex flavors and satisfying textures, it’s an inviting dish that brings the heart of Cajun cuisine right to your kitchen without the guilt of carbs. I hope you dive into this recipe soon and let it become one of your favorite go-to comfort meals!