Cooking: Jambalaya (Keto)

My Hubby Jon loves Jambalaya so I when I found keto rice, I knew I had to try and make it for him! All I can say is that it this is waaaaaaay better than the boxed stuff I used to make.

I’m sure you could substitute the keto rice for regular rice and it would be just as yummy!


  • 1 Cup Chicken Broth
  • 3/4 Cup Diced Tomatoes
  • 2 Andouille Sausage Links (Sliced)
  • 1 Chicken Breast (Diced)
  • 6 Large Uncooked Shrimp (Diced)
  • 1 Package Keto Rice 
  • 1/2 Cup Diced Bell Peppers
  • 3/4 Cup Diced Onions
  • 1/4 Cup Diced Celery
  • 1/4 Stick Butter
  • Canola Oil
  • Chicken Bullion
  • Creole Seasoning
  • Pepper

These measurements are purely suggestions and I encourage you to add or take away ingredients to meet your preferences.

Step 1:  Cook rice per instructions (I usually add a bit more cooking time) the night before and refrigerate.

Step 2: Blend 1 chicken broth and 1/2 cup diced tomatoes, add in remaining 1/4 cup after blending and refrigerate overnight.

Step 3:  Sauté the onions, bell pepper and celery in the butter/oil until soft.

Step 4: Remove sautéed veggies and add sausage and cook until browned, add back in veggies and continue to sautee.

Step 5: Add chicken to sausage and veggie mixture, continue to sauté and combine flavors.

Step 6: Season with one teaspoon of pepper, and one tablespoon of creole seasoning and chicken bullion.

Step 7: Add pre-cooked rice to the pan and sauté.

Step 8: Add in chicken broth/tomato mixture and stir to combine.

Step 9: During last 5 minutes of cooking add shrimp and stir to combine. 

Serve and enjoy!


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