Recipe by: Jenn Jonkman of Hale Holistics


Perfect for company, this keto friendly jambalaya recipe won't be a secret for long! Featuring the "cajun holy trinity" of onions, celery and bell peppers, this jambalaya is a satisfying and flavourful meal sure to be a crowd pleaser.

It's also easy to adjust the spice level so everyone can enjoy. I use one jalapeno when making this for my family, but feel free to kick it up a notch!

Also, I know some eyebrows might be raised at the instant rice, but it's a such a small amount and the starch is absolutely necessary for that authentic flavour.



Total Servings8
Serving Size1 cup
Nutrition Per Serving
Total Fat15g
Net Carbohydrates8g



3-4 stalks of celery, coarsely chopped
2 yellow onions, coarsely chopped
1 green bell pepper, coarsely chopped
1 tbsp minced garlic
2 tbsp olive oil
1 jalapeno, finely diced (add more or less depending on taste)
2 tbsp cajun seasoning (store bought or homemade, using recipe below)
2 bay leaves
1-2 tbsp instant rice
4-6 cups of chicken stock
1 can (14oz) crushed tomatoes
1 cup pimento paste
6 chicken thighs, skin-on
1 Andouille or Chorizo sausage
16-20 count bag of thawed shrimp

Cajun Seasoning

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried leaf oregano
1 tbsp dried thyme



  1. Brown the chicken thighs and sausage in a pan with butter over high heat.
  2. Slice the sausage.
  3. Combine all of the jambalaya ingredients EXCEPT the shrimp in a slow cooker.
  4. Cook for 6 to 8 hours on low.
  5. Stir in the shrimp in the last half hour of cooking.
  6. Serve over riced cauliflower.

Cajun Seasoning

  1. Mix all spices together, then store in an air-tight jar.

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