This high-protein, low-carb jambalaya is smoky, spicy, and packed with shrimp, chicken sausage, and Cajun flavor — all in just 30 minutes!

This high-protein jambalaya is deliciously flavorful, smoky, and spicy — perfect for when you’re craving big flavor. Made with simple ingredients like shrimp, chicken sausage, bell peppers, and Cajun seasoning, it’s packed with that classic jambalaya taste.

With cauliflower rice instead of regular rice, this jambalaya is low in carbs but still just as delicious. Shrimp and chicken sausage pack in the protein, while bell peppers and tomatoes add fiber and nutrients. It’s a lighter take on jambalaya that delivers on taste.

Best of all, this healthy, one-pan meal comes together in under 30 minutes, making it perfect for busy nights.

Ingredients

Riced cauliflower: You can use fresh or frozen riced cauliflower. If it's frozen, you'll need to fry for a little longer.

Garlic: Fresh garlic gives the best punch of flavor, but you can use ½ teaspoon garlic powder in a pinch.

Green bell peppers: We use green, butt you can swap in red, yellow, or orange bell peppers for a slightly sweeter flavor.

Andouille chicken sausage: The Good & Gather brand from Target is a great option, but any chicken andouille sausage works. If you use a quality pork sausage, you'll reduce the amount of protein, but it will still be high in protein.

Large shrimp: Buy raw, peeled, and deveined shrimp for convenience. If using frozen, thaw before cooking. You can substitute chicken or extra sausage if you’re not a fan of shrimp.

Diced Tomatoes: We use simple canned dice tomatoes, including the juices. You could also use fire-roasted for extra depth of flavor.

Cajun seasoning: We use Tony Chachere's Original Creole Seasoning since it's easy to find at most stores. However, you can use another preferred Cajun blend or even make your own.

How to Make

STEP 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the riced cauliflower and cook, stirring regularly, until tender and lightly golden, about 10 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.

STEP 2: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sliced green bell peppers and andouille chicken sausage to skillet. Cook for about 4-5 minutes, until the peppers are slightly softened sausage becomes cooked.

STEP 3: Stir in the shrimp and cook for about 2–3 minutes per side, until they turn pink and opaque.

STEP 4: Pour in the canned diced tomatoes (with juices) and sprinkle in the Cajun seasoning. Stir to combine, then let everything simmer for about 5 minutes, allowing the flavors to meld. Add the cooked cauliflower rice back to the skillet, stirring everything together. Season with salt and pepper to taste.

STEP 5: Remove from heat and serve hot. Garnish with fresh herbs if desired.

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally, until warmed through.

More High Protein Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

Recipe