Spicy Cajun Keto Jambalaya with Cauliflower Rice - Bold One-Pot Comfort

I’ve been perfecting this recipe for three years after moving to Louisiana and falling head-over-heels for real jambalaya. The locals were skeptical when I first mentioned swapping rice for cauliflower. Now they’re asking for the recipe.

KEY INFO

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6
Difficulty level: Moderate
Dietary tags: Keto, Low-carb, Gluten-free

EQUIPMENT NEEDED:

Dutch oven or large heavy skillet
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Wooden spoon

Simple alternatives: Use any large soup pot if you don’t have a Dutch oven

INGREDIENTS

Main Players:

1 lb large shrimp, raw, peeled and deveined (454g)
1 lb Andouille sausage, sliced into rounds (454g) (sub: kielbasa or chorizo)
4 cups cauliflower rice, fresh or frozen (600g)
1 medium yellow onion, diced (150g)
1 medium green bell pepper, diced (120g)
1 medium red bell pepper, diced (120g)
2 celery stalks, diced (80g)
1 can (14 oz/400g) diced tomatoes with juice
½ cup chicken broth (120ml) (sub: bone broth for extra richness)

Flavor Squad:

2 Tbsp Cajun seasoning (homemade or store-bought)
3 garlic cloves, minced
2 Tbsp olive oil (30ml)
1 tsp smoked paprika
½ tsp dried thyme
Salt and black pepper to taste
Hot sauce to taste (I use Crystal – it’s what the locals swear by)

Finishing Touches:

3 green onions, sliced thin
¼ cup fresh parsley, chopped
Lemon wedges for serving

METHOD

Heat olive oil in your Dutch oven over medium-high heat until it shimmers.

Add the holy trinity (onion, bell peppers, and celery) and sauté for 5-8 minutes until vegetables soften and onions turn translucent.
Toss in the sliced sausage and brown for 3-5 minutes, letting those edges get crispy and release that smoky fat.

Push everything to one side, add minced garlic to the empty space, and cook for 30 seconds until fragrant – don’t let it burn.
Pour in the diced tomatoes with their juice, chicken broth, Cajun seasoning, smoked paprika, and thyme. Stir everything together and let it simmer for 2 minutes.
Fold in the cauliflower rice, stirring to coat every grain with that spicy goodness. Let it simmer uncovered for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has bite.

Nestle the shrimp into the mixture, pushing them down so they make contact with the hot bottom of the pan. Cook for 2-4 minutes until they turn pink and opaque – no longer.
Remove from heat immediately. Season with salt, pepper, and extra Cajun spice if needed. Add hot sauce to your heart’s content.
Garnish with green onions and parsley. Serve with lemon wedges on the side.

CRUCIAL TIPS

For Perfect Texture:

Don’t overcook the cauliflower rice – it should be tender with a slight bite, not mushy
If using frozen cauliflower rice, don’t thaw it first – add it straight from the freezer
Let most liquid evaporate during the cauliflower cooking phase for the right consistency

Shrimp Success:

Add shrimp last and cook briefly – overcooked shrimp turns rubbery fast
Look for the “C” curl shape – that’s perfectly cooked
Internal temperature should hit 145°F if you’re checking with a thermometer

Flavor Boosters:

Brown the sausage properly – those crispy edges add serious flavor depth
Use quality Cajun seasoning or make your own blend
Taste and adjust seasoning at the end – every brand of Cajun spice hits differently

STORAGE & SCALING

Storage:

Refrigerate in airtight containers for up to 4 days
Freeze for up to 3 months – thaw overnight before reheating
Reheat gently on stovetop with a splash of broth to prevent drying

Scaling Tips:

Double the recipe easily – just use a larger pot
For meal prep, divide into individual portions before storing
Recipe halves perfectly for smaller households

Common Mistakes to Avoid:

Adding shrimp too early (results in rubber bullets)
Not browning the sausage properly (missed flavor opportunity)
Overcooking cauliflower rice (creates mush instead of rice texture)
Skimping on the holy trinity vegetables (they’re the flavor foundation)

Variations That Actually Work

Protein Swaps:

Replace shrimp with diced chicken thighs – add with sausage and cook 10 minutes until done
Go all-sausage for a heartier version
Try crawfish tails if you can find them fresh

Heat Levels:

Mild: Use 1 Tbsp Cajun seasoning, skip the hot sauce
Fire: Add cayenne pepper and extra hot sauce
Medium: Stick with the recipe as written

Dietary Modifications:

Vegetarian: Swap sausage for mushrooms and use vegetable broth
Dairy-free: Already covered – this recipe is naturally dairy-free
Nut-free: No concerns here

This jambalaya delivers all the bold, spicy comfort of the original with a fraction of the carbs. The cauliflower rice absorbs those Cajun flavors like a sponge, and honestly, after a few bites you’ll forget you’re not eating traditional rice.

I’ve served this to die-hard jambalaya purists who went back for seconds. That’s when you know you’ve got something special.

The key is treating the cauliflower rice with respect – don’t overcook it, and let it mingle with those spices long enough to soak up all that flavor.

Trust the process, taste as you go, and don’t be shy with the seasonings. This is Cajun food we’re talking about – bold flavors are the whole point.