Keto Jambalaya (Easy Sheet Pan Recipe)
This easy keto jambalaya features tender chicken, smoky sausage, and juicy shrimp with cauliflower rice. All made on one sheet pan in just 25 minutes with only 5.7g net carbs per serving!
Ingredients
- Main Ingredients:
- 1 lb boneless skinless chicken thighs cut into 1/2 inch pieces
- 12 oz andouille sausage cut into 1/2 inch pieces
- 1 medium red bell pepper cut into 1 inch pieces
- 1 medium green bell pepper cut into 1 inch pieces
- 2 celery stalks sliced
- 1 jalapeño minced
- 1/4 cup butter melted, divided
- 3 tbsp Cajun seasoning divided
- 12 oz cauliflower rice frozen, thawed
- 1 medium tomato chopped
- 1 lb shrimp peeled and deveined
- Homemade Cajun Seasoning Blend:
- 1 1/2 tbsp paprika
- 1 1/2 tsp coarse salt
- 1 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
Instructions
- Make the Cajun Seasoning:
- Mix all seasoning spices together in a small bowl. Set aside.
- Prepare the Sheet Pan:
- Preheat oven to 400°F. Use at least an 11×17 inch rimmed baking sheet.
- First Layer:
- Add chicken pieces, sliced andouille, both bell peppers, celery, and minced jalapeño to the sheet pan.
- Drizzle with half the melted butter and sprinkle with half the Cajun seasoning. Toss to coat evenly.
- First Bake:
- Bake for 12 minutes.
- Second Layer:
- Remove pan from oven. Spread thawed cauliflower rice evenly over the top. Scatter chopped tomatoes around. Place shrimp on top.
- Drizzle with remaining melted butter and sprinkle with remaining Cajun seasoning. Do not mix.
- Second Bake:
- Return to oven and bake for 10 minutes until shrimp is pink and cooked through.
- Broil:
- Switch oven to broil. Broil for 2-4 minutes, watching carefully, until shrimp has golden brown spots and edges are slightly crispy.
- Serve:
- Remove from oven and toss everything together with a large spoon or spatula. Serve immediately.
Notes
Chicken: Use thighs, not breasts, for best results. Thighs stay juicy at high heat.
Cauliflower Rice: Squeeze out excess water after thawing to prevent soggy jambalaya. Frozen works better than fresh for this recipe.
Sausage Substitute: If you can't find andouille, use kielbasa, smoked turkey sausage, or any smoked sausage.
Spice Level: Double the cayenne or add extra jalapeños for more heat. Reduce cayenne by half for milder flavor.
Pan Size: Use at least 11×17 inch pan to prevent overcrowding. Overcrowding causes steaming instead of roasting.
Storage: Store in airtight container in refrigerator for 4-5 days. Tastes even better the next day as flavors blend.
Reheating: Microwave 2-3 minutes stirring halfway, or warm in skillet over medium heat with a splash of water.
Meal Prep: Chop vegetables and proteins ahead. Store separately in refrigerator until ready to cook.
Net Carbs: 5.7g per serving. Nutritional info may vary based on brands used.
Claude is AI and can make mistakes. Please double-check responses.
Cauliflower Rice: Squeeze out excess water after thawing to prevent soggy jambalaya. Frozen works better than fresh for this recipe.
Sausage Substitute: If you can't find andouille, use kielbasa, smoked turkey sausage, or any smoked sausage.
Spice Level: Double the cayenne or add extra jalapeños for more heat. Reduce cayenne by half for milder flavor.
Pan Size: Use at least 11×17 inch pan to prevent overcrowding. Overcrowding causes steaming instead of roasting.
Storage: Store in airtight container in refrigerator for 4-5 days. Tastes even better the next day as flavors blend.
Reheating: Microwave 2-3 minutes stirring halfway, or warm in skillet over medium heat with a splash of water.
Meal Prep: Chop vegetables and proteins ahead. Store separately in refrigerator until ready to cook.
Net Carbs: 5.7g per serving. Nutritional info may vary based on brands used.
Claude is AI and can make mistakes. Please double-check responses.