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Recipe for Keto Jambalaya made in Instant Pot or on the stove.
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4.10 from 11 votes

Instant Pot Keto Jambalaya

This Keto Jambalaya is a one pot recipe filled with chicken, sausage, shrimp and FULL of cajun flavor. While Jambalaya is usually served over rice, this recipe uses cauliflower rice to soak up all of the great broth while keeping the carbs low.
Prep Time20 mins
Cook Time30 mins
Servings: 5 servings
Calories: 358kcal

Equipment

  • Instant Pot

Ingredients

  • 2 tbsp olive oil
  • 1/2 lbs andouille sausage sliced into 1/4 inch thick rounds
  • 1/2 lbs boneless skinless chicken thighs cut into 1 inch pieces
  • 1/2 small white onion diced
  • 1 stalk celery diced
  • 1/2 large green bell pepper diced
  • 2 cloves garlic minced
  • 1/2 cup chicken stock
  • 1 14.5-oz can diced tomatoes with the liquid
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp Creole or Cajun seasoning
  • salt and pepper to taste
  • 2 cups raw cauliflower rice approzimately 1/2 lbs
  • 1/2 lbs large shrimp thawed, cleaned and peeled
  • chopped green onion for garnish

Instructions

Instant Pot Directions

  • Turn on saute setting on your Instant Pot and heat the olive oil. Cook sausage slices and chicken for about 5-8 minutes, tossing occasionally until browned. Using a slotted spoon, transfer the meat to a paper towel–lined plate.
  • Add the onion, celery, bell pepper and garlic to the pot and cook, stirring occasionally until the onion is translucent, for about 3 minutes.
  • Add the chicken stock and make sure to scrape the bottom of the pot so nothing is sticking to the bottom (this prevents burning and also gives a lot of flavor to the dish). Stir in tomatoes, thyme, bay leaf, creole seasoning, and prepared sausage and chicken.
  • Change the setting to Pressure Cook and lock the lid. Set cook time for 8 minutes with the valve set to sealed. When the timer goes off let steam naturally release for 5 minutes before changing the valve to open to release the rest of the pressure. Open the Instant Pot and season to taste with salt and pepper to your liking. Stir in cauliflower rice and raw shrimp. Replace the lid and let shrimp and cauliflower cook from the residual heat for about 5 minutes, until shrimp are pink and opaque.
  • Serve warm with chopped green onion for garnish.

Stovetop Directions

  • Heat oil over medium/high heat in a large dutch oven. Cook sausage slices and chicken, tossing occasionally, for about 5-8 minutes until all sides are browned. Using a slotted spoon, transfer the meat to a paper towel–lined plate.
  • Add the onion, celery, bell pepper and garlic to the dutch oven. Stir occasionally, until the onion is translucent, for about 3 minutes.
  • Pour in chicken stock and scrape off any browned bits off the bottom of the pan (this will prevent burning and provide a lot of flavor to the dish).
  • Stir in tomatoes, thyme, bay leaf, creole seasoning and prepared sausage and chicken. Simmer uncovered for 30 minutes, stirring occasionally. Season to taste with salt and pepper.
  • Add in cauliflower rice and raw shrimp and mix together. Cover with a lid and cook for 3-5 minutes or until shrimp are pink and opaque.
  • Serve warm with chopped green onion for garnish.

Notes

Store leftovers in the refrigerator for up to 3 days. 
This recipe makes 5 servings. Each serving is approximately 1 1/4 cups each.

Nutrition

Serving: 1.25cups | Calories: 358kcal | Total Carbs: 8g | Protein: 30g | Fat: 23g | Fiber: 2g | Net Carbs: 6g