Having spent some years in the South when I was a kid, I got used to trying all sorts of foods. Jambalaya was a dish that was always highly regarded, and people would seek out restaurants for a great plate or bowl of hot and spicy Jambalaya (and red beans and rice too). I have to admit that I don’t make it too often at home, and that might be because I tend to like it on the spicy side while my kids don’t like spicy food all that much. Since it had been a while since I had it, I decided that I better whip up a Keto-friendly recipe of Jambalaya, and man is it good!
Despite possibly looking like a complicated dish to make, one thing should be kept in mind, and that is that you will only be using one pot to make this dish. That keeps it simple, since all you have to focus on is what to add and when. The flavor at the end of the dish is oh so worth it too!
If you don’t like your Jambalaya on the spicy side, you can omit the Cayenne Pepper I use, and also substitute the Old Bay for some Paprika. That would tone the spicy levels way down, while still preserving the essential flavors of this dish. Another thing to note is that I do not recommend making this dish with previously cooked shrimp, as they will get overcooked in this dish when you re-cook them. Just use raw shrimp, and be sure to peel it (tails and all) before you cook it. I see some people make Jambalaya with whole shrimp, and I just don’t think it works that great.
I’m always looking forward to your comments and your modifications, so please feel free to chime in and comment below how you like to make your Jambalaya so we can all share some ideas about this great dish!
KETO JAMBALYA RECIPE
Ease of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 40 Minutes
Total Time: 50 Minutes
- 1 Pound Raw Shrimp (Peeled)
- 14 Ounces Uncured Sausage
- 1 Medium Cauliflower (Riced)
- 1/2 Medium White Onion
- 4 Medium Celery Stalks
- 1/2 Red Bell Pepper
- 1/2 Can Ro-Tel Tomatoes and Green Chilies
- 2 Cups Chicken Bone Broth
- 4 TBSP Grass-Fed Butter
- 3 Cloves Fresh Garlic (Pressed)
- 2 Teaspoons Granulated Garlic
- 1 &1/2 Teaspoons Onion Powder
- 2 Teaspoons Old Bay Seasoning
- 1 Teaspoon Dry Thyme
- 1 Teaspoon Dry Oregano
- 1 Teaspoon Dry Basil
- 1/2 Teaspoon Cayenne Pepper
- Heat up a Large Stock Pot or Dutch Oven on the stove to Medium-High Heat.
- In a small bowl mix together the Granulated Garlic, Onion Powder, Thyme, Oregano, Basil, Old Bay, and Cayenne.
- Add 2 Tablespoons of Grass-Fed Kerry Gold Butter and melt in the Dutch Oven.
- Add the Riced Cauliflower, season with 2 Teaspoons of the dry spice mixture, and saute for about 5 minutes on Medium-High Heat.
- Remove the Cauliflower Rice from the Dutch Oven, and set aside for later.
- Add 2 Tablespoons of Grass-Fed Kerry Gold Butter to the Dutch Oven, and melt.
- Add the 14 oz of Uncured Sausage and brown for 5 or so minutes.
- Add the Diced Onion, Celery, and Bell Pepper to the pot, and stir quickly to coat evenly in the butter and rendered fat from the sausage. Cook for about 3 minutes together.
- Add the Pressed Garlic Cloves and stir into the mix for about 1 minute to incorporate the flavor.
- Add the Cauliflower back into the pot, and stir the ingredients together. Add about half of the remaining spice mixture.
- Add the 1/2 Can of Ro-Tel with it’s juices and simmer together for a couple minutes.
- Pour in the 2 Cups of Kettle & Fire Chicken Bone Broth, and boil for approximately 8-10 minutes.
- Season the shrimp with the remaining spice mixture and then add to pot, and cook for 3-4 minutes, and then remove the Dutch Oven from heat and serve in bowls.
Note: This makes a large batch, which makes 8 servings. If you wish to make less, you can reduce the ingredients list accordingly to make the amount of servings that you need. My wife typically will eat just one serving at a meal, and I will typically eat two, for reference.