Keto Jambalaya Recipe

Need a quick, keto dinner recipe that is on the table within an hour? This Jambalaya Recipe is for you! It’s affordable, delicious, and easy, so this recipe will become a weeknight staple in your household.

Now is the time for warm, spicy, comforting meals to combat these colder evenings. Sometimes it’s hard to find a warming, simple keto dinner recipe that also delivers on flavor. This Easy Weeknight Jambalaya Recipe fits the bill! It is a delicious and flavorful Cajun-inspired cauliflower rice dish with tons of peppers, chicken, and sausage.

While you can follow this recipe precisely, this is the perfect dish to experiment with. Don’t have chicken in the house? Leave it out! Have seafood instead? Add that! All out of pepper but have onions? Use those! Really, this recipe is a guide to show the technique, while ingredients are adaptable.

Ingredients in Easy Weeknight Jambalaya

• Large boneless, skinless chicken breast
• 2 tbsp sugar free Cajun seasoning, divided
• 1 tbsp olive oil
• 4 links of sugar free keto approved sausage
• 2 tbsp butter
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 jalapeno, seeds removed and chopped
• 4 cloves garlic, chopped
• 1 tbsp tomato paste
• 1 cup cauliflower rice
• 1 8-oz. can fire-roasted tomatoes
• 2 cups chicken broth
• Fresh chives, for serving

How to Make Easy Weeknight Jambalaya

Begin by patting your chicken breast dry using paper towels. Sprinkle 1 tablespoon of the Cajun seasoning over the chicken along with the olive oil. Rub the seasonings into the chicken well.

Place a large lidded pot over medium heat. Once hot, add the chicken and sear on both sides for about 4-5 minutes per side. The chicken will still be raw in the middle. 

Also, add the sausage to brown on both sides. Remove the sausage and the chicken once browned.

Keeping the heat at medium, add the butter, onions, peppers, and jalapenos to the hot pan and saute until lightly browned, about 5 minutes.

Once the veggies are browned, add the garlic and tomato paste. Cook for a few minutes to toast the tomato paste.

Next, add the rice to toast in the pan. Stir around for a few minutes before adding the canned tomatoes and broth.

Stir to combine and bring up to a boil, then add the other 1 tablespoon of Cajun seasoning.

Once boiling, place a lid over the top and reduce the heat to low. Place the chicken and sausage into the pot to finish cooking.

Cook covered for 40-45 minutes, or until the cauliflower rice is tender. 

NOTE: Remove the chicken breast and sausage from the pan about 10 minutes into the cooking time to not overcook the meat. Set aside.

Before serving, slice the chicken and sausage before adding it back to the pan. Stir to combine.

Serve warm with fresh chives on top.