Low Carb Crock Pot Jambalaya

Dive into the bold, zesty flavors of this Low Carb Crock Pot Jambalaya, a healthier twist on the Louisiana classic that’s perfect for keto and gluten-free diets. Packed with tender chicken, smoky Andouille sausage, and succulent shrimp, this dish is slow-cooked to perfection with a vibrant mix of bell peppers, celery, and onions. A medley of Cajun spices infuses every bite with rich, savory heat, while cauliflower rice keeps it light yet satisfying. With minimal prep and the ease of a crock pot, this low carb jambalaya is an effortless way to bring comforting Southern flavors to your table. Serve it hot and topped with fresh parsley for a flavorful dish that's sure to impress!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 1 pound Chicken breast, diced
• 12 ounces Andouille sausage, sliced
• 1 pound Shrimp, peeled and deveined
• 2 Bell peppers, diced (use red, green, or yellow)
• 3 Celery stalks, diced
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 14.5 ounces Diced tomatoes, canned (with juices)
• 2 cups Chicken broth
• 1.5 tablespoons Cajun seasoning
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 0.5 teaspoons Sea salt
• 0.25 teaspoons Black pepper
• 3 cups Cauliflower rice
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 1 tablespoon Olive oil

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Add the diced chicken breast and Andouille sausage slices. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through. Transfer to the crock pot.

Step 2

To the crock pot, add the diced bell peppers, celery, onion, and minced garlic.

Step 3

Pour in the canned diced tomatoes with their juices and the chicken broth.

Step 4

Stir in the Cajun seasoning, paprika, dried thyme, sea salt, and black pepper.

Step 5

Cover and cook on low heat for 3-4 hours or until the chicken is cooked through and the vegetables are tender.

Step 6

About 30 minutes before serving, stir in the shrimp and cauliflower rice. Cook until the shrimp are pink and opaque and the cauliflower rice is heated through.

Step 7

Taste and adjust seasonings if needed.

Step 8

Serve the jambalaya hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(3101.7g)

Amount per serving	% Daily Value*
Calories	2733.5

Total Fat 125.8g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1531.0mg	0%
Sodium 10206.8mg	0%
Total Carbohydrate 89.7g	0%
Dietary Fiber 26.9g	0%
Total Sugars 44.2g
Protein 320.7g	0%

Vitamin D 42.1IU	0%
Calcium 667.8mg	0%
Iron 16.6mg	0%
Potassium 6554.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 46.2%

Carbs: 12.9%