This keto jambalaya is a healthy low carb take on the classic Creole dish. Made sheet pan style, it’s so easy to make and clean up is a snap!
Keto jambalaya – did you ever think you would hear those two words spoken in the same sentence? Because the classic jambalaya is anything but low carb.
But this easy sheet pan jambalaya is definitely a perfect keto dinner. Made with cauliflower rice, it’s a full meal in one go, with all your veggies and a delicious array of proteins.
And a lovely kick from some homemade Cajun seasoning! And the best part is that this easy keto jambalaya recipe met with approval from the whole family. You know it’s a winner when that happens.
The allure of the sheet pan dinner
Sheet pan dinners are exceptionally popular and with good reason. They’re simple to prepare and dirty fewer dishes. And the concept is great for almost any protein, from chicken to fish to steak.
My Keto Chicken and Veggies is perhaps one of my most popular sheet pan meals. And this Garlic Butter Sheet Pan Salmon is a delectable healthy meal for fish lovers.
And the magic of sheet pan meals is that they aren’t confined to dinners. I’ve made Sheet Pan Pancakes, and even a full Keto Sheet Pan Breakfast with eggs, sausage, and bacon!
When I spotted this sheet pan jambalaya from Le Creme de La Crumb, I decided I had to take a shot at keto-fying it!
Creating a keto jambalaya recipe
Classic jambalaya is cooked in a big pot, with plenty of chicken, andouille sausage, and shrimp or crawfish. Some veggies and a few cups of rice make it the ultimate one pot meal.
But all that rice makes authentic jambalaya a carb heavy meal and that’s simply no longer an option for many of us.
It was quite easy to swap in cauliflower rice in this sheet pan jambalaya recipe. I also cut back on the peppers and the tomatoes, and left out the onion altogether.
These changes saved a significant number of carbs and this keto jambalaya comes in at only 5.7g net carbs!
Tips for Sheet Pan Keto Jambalaya
Making jambalaya on a sheet pan makes it extra easy. Honestly the most time consuming part is cutting up the veggies and chicken!
Use boneless chicken thighs: They’re higher in fat than chicken breasts, so they are less likely to dry out in the oven. They’re also more satiating.
Cut the ingredients into even bite size pieces: The allure of a one-pot meal like jambalaya is that everything is cut up ahead of time, so it’s easy to simply dig in! Cutting them up evenly means they will cook more evenly.
Cook the chicken, sausage, and peppers first: These ingredients take a bit longer to cook through, so they need to be roasted for about 12 minutes before adding the cauliflower rice and shrimp.
Use plenty of butter: Yum!
Frozen or raw cauliflower rice? Both will work here but the frozen rice cooks through faster and more easily. If you are using raw cauliflower, add it in after the first 5 minutes of cooking.
Make your own Cajun seasoning: Store bought Cajun seasoning can contain a number of additives and sugars, but it’s easy to make your own with some basic spices and herbs. If you do want to purchase it, I recommend Slap Ya Mama Cajun seasoning, which has great flavor and no questionable ingredients.
Broil lightly at the end: This gives the shrimp that lovely browned look that’s so deliciously appealing!
Storage Tips for Keto Jambalaya
This recipe actually makes great leftovers that reheat quite nicely. I ate the last serving the following day for lunch.
The jambalaya can be stored in an airtight container in the fridge for up to 4 days.
More Cajun Inspired Keto Recipes
- Spicy Shrimp and Sausage Skewers
- Keto Crab Cakes with Cajun Mayo
- Keto Shrimp and Bacon Chowder
- Cajun Salmon Burgers with Avocado Crema
- Cajun Chicken Alfredo
- Cajun Sausage and Peppers
This keto jambalaya is a healthy low carb take on the classic Creole dish. Made sheet pan style, it's so easy to make and clean up is a snap!
- 1 lb boneless skinless chicken thighs cut into 1/2 inch pieces
- 12 ounce andouille cut into 1/2 inch pieces
- 1 red pepper cut into 1 inch pieces
- 1 green pepper cut into 1 inch pieces
- 2 stalks celery sliced
- 1 jalapeno minced
- 1/4 cup melted butter divided
- 3 tbsp Cajun seasoning divided
- 12 ounces cauliflower rice frozen, thawed
- 1 medium tomato chopped
- 1 lb shrimp
- 1 1/2 tbsp paprika
- 1 1/2 tsp coarse salt
- 1 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne
- 1/4 tsp dried oregano leaves
- 1/4 tsp dried thyme
Preheat the oven to 400F. Place the chicken thighs, sausage, peppers, celery, and jalapeno on a large (11×17 inches or larger) rimmed sheet pan. Toss to combine.
Drizzle with half of the melted butter and sprinkle with half of the Cajun seasoning. Toss again to combine well. Bake 12 minutes.
Remove from the oven and top with the cauliflower rice, tomatoes, and shrimp. Drizzle with the remaining butter and Cajun seasoning – no need to toss together at this point.
Bake another 10 minutes, then turn on the broiler and broil 2 to 4 minutes. Remove from the oven, toss to combine all of ingredients, and serve hot.