This post is sponsored by Fiesta Brand Seasonings.
If you are a lover of Cajun food and seafood, this Shrimp & Sausage Keto Jambalaya is for you! Packed with spicy andouille sausage and sweet, juicy shrimp combined with Cajun spiced cauliflower rice, this just may be my new favorite keto dish…and best of all it’s a one pot wonder!
One of my favorite types of food to cook on the ranch this time of year is Cajun cuisine! Our ranch guests go crazy for it and the cold, windy and wet winter days just scream for it! The thing I love most about Cajun food, besides the spice and flavor, is I mostly associate it with seafood…which I LOVE! In this house, we are some definite seafood lovers…even Paige loves shrimp and, of all things, steamed clams! Honestly, I haven’t met a type of seafood I haven’t liked.
I would say 90% of the time I cook seafood or fish, it has some type of Cajun or blackening seasoning on it. The spice, garlic and pepper flavors just accent the sweetness of seafood and the combination is just KILLER! One of my all-time favorite Cajun dishes is Jambalaya. It’s homey, satisfying, simple to make and absolutely delicious….it’s pure comfort food through and through! And until now, it was completely off limits if you lived a low carb or keto lifestyle….yep…until now!
Jambalaya is a Cajun dish that mainly consists of different types of meat and veggies mixed with a spicy tomato-y rice. Depending on where you’re eating it, you may find sausage, chicken, shrimp, ham and even crawfish among all that yummy, spicy goodness. Well, rice is not happening in this keto jambalaya!
In this low carb version, we swapped out the traditional white rice for cauliflower rice. Wait what?
Yep…you heard right! The great thing about cauliflower rice is that it’s pretty flavorless alone, but simmer it in a spicy tomato sauce chock full of shrimp and sausage and guess what…that cauliflower rice just tastes as good as all the deliciousness it’s cooked with! Other than just texture, rice also adds a creaminess to traditional jambalaya from the starches thickening all the juices. So because we are using cauliflower rice that tends to be watery, not starchy, we make sure to drain and squeeze the cauliflower rice really well and then we add a touch of cream to add a creamy, luxurious feel…it’s pure heaven ya’ll!
Are you dairy free? Simple leave out the cream…still DELISH!
-Keto Jambalaya with Shrimp and Sausage is so easy to make and better yet it’s all made in one pan with just a few ingredients and seasonings! We all know how much I love Fiesta Brand Seasoning and their Cajun-All Seasoning Blend is perfect for this simple and quick one pot wonder! No MSG, gluten or sugar, this is my go-to seasoning for seafood or fish…it’s a must have!
If you are looking to add something different into your dinnertime rotation, this Keto Jambalaya with Shrimp and Sausage is a must try! Spicy, creamy and full of amazing spicy Cajun flavors, this delicious low carb, keto friendly dish can be on the table in under 30 minutes and you will have a mouthwatering meal that will satisfy…and silence…even your biggest dinnertime critics!
Looking for more weeknight dinner ideas, check these out!
Keto Jambalaya with Shrimp & Andouille Sausage
- 1 Tbsp. bacon fat
- 1 pound andouille sausage cut into ¼-1/2 inch slices then cut in half
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced green bell pepper
- 4 cloves garlic finely chopped
- ½ tsp. salt
- 1 15 oz can diced tomatoes
- ½ tsp. dried thyme
- 2 tsp. Fiesta Brand Cajun-All Seasoning
- ½ tsp. paprika
- 1 12 oz package of frozen cauliflower rice
- 1 pound medium shrimp 41/50, peeled and deveined
- 3 Tbsp. heavy cream optional
- Chopped Green Onions
- Chopped Parsley
- Cook the cauliflower rice according to the package instructions. Once cool, press between paper towels to dry and remove excess water. You want to the cauliflower rice to be dry, so your final dish is not watery. Set cauliflower rice aside.
- Heat a large skillet over medium high heat and add sausage. Cook sausage till golden brown; remove from pan. Add celery, onion, bell pepper and ½ tsp of salt to the pan and cook for 5-7 minutes or until onion is translucent and veggies are tender. Add garlic and cook for another 1-2 minutes, stirring constantly.
- Lower the heat to medium and return the sausage to the pan. Add tomatoes, thyme, Cajun-All, paprika and the dry cauliflower rice and stir to combine. Add the shrimp to the veggies and sausage and cook until the shrimp are done, stirring often, about 5 minutes. Add the cream and gently stir to combine. Top with chopped green onions and chopped parsley and enjoy!