Paleo Jambalaya {Whole30, Keto}

This paleo jambalaya recipe is surprisingly easy to make, packed with protein and veggies, loads of zesty flavor and low in carbs. It’s grain free, dairy free and keto friendly.

I received a request to create a paleo friendly jambalaya and of course I had to try it out!

This recipe is now a favorite of mine.  With andouille sausage, shrimp, and juicy flavorful chicken, it’s a paleo dream – isn’t it?

I’ve loved Aidelle’s andouille sausage for years now and it’s perfect for this recipe.  Paleo friendly without lacking any of the bold flavors.

This recipe definitely has a lot of ingredients, but it’s truly simple to make.

And since we’re not using actual rice – but frozen cauliflower rice – it’s also relatively quick cooking!

Let’s get into all the delicious details.

What You Need to Make This Paleo Jambalaya

Here’s everything you’ll need for this recipe, I highly recommend frozen cauliflower rice and frozen okra to cut down on prep time.

I also prefer using boneless chicken thighs over breasts because they don’t dry out and the flavor is so much better, in my opinion.

• boneless skinless chicken thighs or breasts, cut into 1 inch pieces
• cajun seasoning blend
• Sea salt and black pepper (if the cajun seasoning doesn’t contain salt)
• olive oil or avocado oil,
• cooked andouille sausage, sliced into rounds (I like Aidells)
• onion, diced
• green and red bell peppers
• celery
• jalapeño pepper
• garlic
• crushed tomatoes
• sea salt and black pepper
• dried thyme 
• red pepper flakes (optional)
• sliced okra (can be frozen)
• chicken broth or stock, or bone broth
• shrimp, tails on or off
• frozen cauliflower rice
• green onions

How to Make this Jambalaya Recipe

Season the chicken pieces all over with 1 tablespoon of the cajun seasoning plus salt and pepper. 

In a large dutch oven, add 1 tablespoon oil over medium high heat, then add the sliced sausage and cook until browned, stirring occasionally.  Remove to a plate.  

Add another tablespoon of oil only if needed, and sauté the chicken until cooked through and golden brown.  Remove to a plate and set aside.

Add the final tablespoon of oil and lower the heat to medium, then add the onions, peppers and celery and cook until fragrant and soft, then the jalapeno and garlic and cook another 30 seconds. 

Stir in the crushed tomatoes, sea salt, pepper, thyme and red pepper flakes, if using.  

Stir in the okra, cooked chicken and sausage, broth, and remaining cajun seasoning and simmer for 5 minutes. 

Add in the shrimp and cook about 3-5 minutes or until cooked through.  After 2 minutes of cooking the shrimp, stir in the cauliflower rice.

Taste and adjust the salt pepper, and spice.  Serve right away, garnished with thinly sliced green onions.

Tips for the Best Jambalaya

Seasoning – I like to use a cajun seasoning without any added salt, so I have more control over the salt level.

For that reason, I also like to use salt free crushed tomatoes.  The more control you have over the flavor, the better!

If you can’t find Whole30 friendly andouille sausage, you can use any Whole30 precooked sausage and season with some cajun seasoning to add flavor and spice.

Of course if you aren’t doing the Whole30, use any andouille sausage you like.

Tasting and seasoning to get the right amount of spice and flavor is key to making sure it suits your taste!

I hope you’re ready for this paleo and low carb jambalaya recipe!  It’s easier than you think and SO worth it!

Grab your ingredients and your favorite pot because it’s time to cook – let’s go!

Paleo Jambalaya {Whole30, Keto}

Paleo Jambalaya {Whole30, Keto}

This paleo jambalaya recipe is surprisingly easy to make, packed with protein and veggies, loads of zesty flavor and low in carbs. It’s grain free, dairy free and keto friendly.

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 25 minutes

Course: Dinner

Keyword: chicken, jambalaya, keto, paleo, sausage, shrimp, stew, whole30

Servings: 6 servings

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4.53 from 23 votes

Ingredients

• 1 pound boneless skinless chicken thighs or breasts cut into 1 inch pieces
• 2 tablespoons cajun seasoning
• Sea salt and black pepper (if the cajun seasoning doesn’t contain salt
• 3 tablespoons olive oil or avocado oil, divided
• 12 oz package cooked andouille sausage sliced into rounds
• 1 small onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 stalks celery diced
• 1 jalapeño pepper seeded and finely diced
• 4 cloves garlic minced
• 14.5 ounce can crushed tomatoes no salt added
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1/4-1/2 teaspoon red pepper flakes optional
• 1 cup thinly sliced okra can be frozen
• 2 cups chicken broth or stock, or bone broth
• 1 pound raw shrimp tails on or off, peeled and deveined
• 12 oz frozen cauliflower rice
• Sliced green onions for garnish

Instructions

1. Season the chicken pieces all over with 1 tablespoon of the cajun seasoning plus salt and pepper. In a large dutch oven, add 1 tablespoon oil over medium high heat, then add the sliced sausage and cook until browned, stirring occasionally. Remove to a plate.
2. Add another tablespoon of oil only if needed, and sauté the chicken until cooked through and golden brown. Remove to a plate and set aside.
3. Add the final tablespoon of oil and lower the heat to medium. Add the onions, peppers and celery and cook until fragrant and soft, then add the jalapeno and garlic and cook another 30 seconds. Stir in the crushed tomatoes, sea salt, pepper, thyme and red pepper flakes, if using.
4. Stir in the okra, cooked chicken and sausage, broth, and remaining cajun seasoning and simmer for 5 minutes. Stir in the shrimp and cook about 3-5 minutes or until cooked through. After 2 minutes of cooking the shrimp, stir in the cauliflower rice as well.
5. Taste and adjust the salt pepper, and spice. Serve right away, garnished with thinly sliced green onions - enjoy!

Nutrition

Calories: 484kcal

Carbohydrates: 16g

Protein: 42g

Fat: 28g

Saturated Fat: 7g

Polyunsaturated Fat: 4g

Monounsaturated Fat: 13g

Trans Fat: 1g

Cholesterol: 195mg

Sodium: 1855mg

Potassium: 1208mg

Fiber: 5g

Sugar: 7g

Vitamin A: 2359IU

Vitamin C: 90mg

Calcium: 129mg

Iron: 4mg

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