This slow cooker low-carb jambalaya is low-carb, whole30, and paleo. You can also make this healthy jambalaya in the Instant Pot.
Updated 2019 with Instant Pot instructions
Fat Tuesday! I feel like it’s super early this year. Anyway on Fat Tuesday last year I shared with you my Slow Cooker Gumbo. To-date it’s one of my most popular posts. I hope that you enjoy this jambalaya recipe just as much as that one.
What Is Jambalaya?
Jambalaya is a Louisiana-origin dish consisting of meat and vegetables mixed with rice. Traditionally, the meat is sausage of some sort along with chicken (or sometimes pork), and seafood, usually shrimp or crawfish. The vegetables used in jambalaya are usually the onion, celery, and green bell pepper. Jambalaya is similar to gumbo. They both use sausages, meats, seafood, vegetables and similar seasonings. Unlike gumbo, jambalaya does not use a roux. Another difference is that gumbo is served rice while in jambalaya, the rice is mixed in with the other ingredients.
Using Cauliflower Rice
I went back and forth with which type of rice to use for this recipe – regular or cauliflower. I did a quick social media poll and 56% of my followers said they’d like to see a low-carb, whole30, paleo version of jambalaya so here you go. I used a 1 1/2 cups of cauliflower rice. You can use up to 2 cups without having to make any modifications to the recipe. Try not to rice your cauliflower too small. I used chicken breasts but of course you can use boneless, skinless thighs if you want.
Other Cajun/Creole recipes you might enjoy:
Low-Carb Creole Shrimp & ‘Grits’
For a list of whole30 compliant sausage brands, click HERE. I used a 6-quart slow cooker /or Instant Pot for this recipe.
PrintLow-Carb Jambalaya
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 1 lb chicken breasts (boneless, skinless), cut into pieces
- 1 lb sausage, cut into 1-inch rounds (andouille preferred if it fits your dietary restrictions)
- 1/2 lb shrimp
- 2 cups cauliflower, riced (raw)
- 1 bell pepper, diced
- 2 celery stalks, sliced
- 1 small onion, diced
- 15 ounces diced tomatoes
- 3/4 cup low-sodium chicken broth
- 3 garlic cloves
- 2 bay leaves
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp pepper
- 1/2 tsp cayenne
- 1/2 tsp onion powder
- 1 tbsp oil (for IP)
Instructions
Slow Cooker
- Add all ingredients EXCEPT the shrimp and rice to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6 (add an hour or so if you’re using dark meat).
- Stir in shrimp and cauliflower rice and cook an additional 5-20 minutes or until shrimp are no longer pink. Remove bay leaves before serving.
Instant Pot
- Turn on the IP and select Sauté. Once hot, add oil.
- Add bell pepper, onion, and celery to the pressure cooker and cook 3-5 minutes or until soft. Pour diced tomatoes and broth into the Instant Pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Add chicken, sausage, garlic, diced tomatoes, salt, garlic powder, paprika, oregano, thyme, pepper, cayenne, and onion powder. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 5 minutes (7 minutes if using chicken thighs). Quick release pressure.
- Stir in cauliflower rice and shrimp. Turn off the pressure cooker and put the lid back on. Let the food sit 10-15 minutes or until cauliflower is soft and shrimp is pink. Remove bay leaves before serving.
Nutrition
- Serving Size:
- Calories: 325
- Sugar: 1.5 g
- Sodium: 972.3 mg
- Fat: 17.6 g
- Saturated Fat: 6.6 g
- Carbohydrates: 7.9 g
- Fiber: 1.4 g
- Protein: 32.2 g
- Cholesterol: 155.6 mg
If you want you can absolutely use regular rice if you want. Stir in 1 cup of cooked rice when you add the shrimp. Of course the recipe will no longer be low-carb, paleo, or whole30.
This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.
[adthrive-in-post-video-player video-id=”8E3VWk9J” upload-date=”2019-09-11T06:43:01.000Z” name=”Instant Pot Jambalaya” description=”Packed with flavor, this easy jambalaya recipe uses cauliflower rice to make it low-carb, whole30, and paleo. Make this healthy jambalaya in your slow cooker or Instant Pot.”]
20 thoughts on “Slow Cooker Low-Carb Jambalaya + VIDEO”
I’ve made this several times and it is so flavorful and awesome – thank you Shannon for this website with so many delicious recipes! Question: I have two types of paprika, sweet (Hungarian) and smoked, and I always wonder which type you use yourself. I know some paprika is not labeled, so maybe that’s what you use – but I thought I’d ask. I think I typically use the smoked version when I make this.
This recipe is excellent. I used my slow cooker and my whole family loved it the result. Just the right amount of spice. The only modification was I added okra.
Awesome recipe!! Doing my second Whole 30 and was looking for some new recipes and this sounded so good I had to try it. It didn’t disappoint! Just the right amount of kick, wonderful flavor and so easy in a slow cooker. I own both an IP and slow cooker but opted to use the slow cooker so I could prep it the night before and let the flavors meld overnight. Thank you for such an easy and delicious recipe!
This was awesome!!!! Made it tonight. I realized when I got home I had no rhyme so I substituted with Italian seasoning. Also I used hot sausage and some Carolina reaper and Trinidad scorpion powder. Incredible thank you for sharing this
what If the shrimp is raw? I still wait to cook it till the end? I’m also using crockpot if that makes a difference
The recipe uses raw shrimp. Crock-pot instructions are already included.
Seriously delicious – a keeper for the Instant Pot. Thank you!
You’re welcome, I’m glad you enjoyed it!
Pingback: 10 Halloween Dinners to Make Before Trick or Treating | Clean Plates
Hi,
How would you adjust this recipe for frozen cauliflower rice? Thanks
I would stir in the frozen cauliflower rice the last few minutes of cook time. The slow cooker will be so hot that it should defrost & cook quickly. Enjoy!
Pingback: The Complete Whole30 Meal Planning Guide and Grocery List: Week 4 - Ally's Cooking
Hi, I am making this now. Do you know the calorie content. Thanks in advance
Hi I hope you enjoyed it! Nutritional information is there.
Pingback: Slow Cooker Gumbo (Whole30, Paleo) - Fit SlowCooker Queen
Do you add water to make it soup like? Or no liquid?
Nope, no liquid just the ingredients listed. Enjoy!
Holy Creole- this looks incredible!
I steam cook the riced cauliflower and keep it separate , scooping the jambalaya over the rice .
Sounds fantastic!