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.
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 recipes you might enjoy:
I think this has a small kick to it but I wouldn’t call it spicy.
For a list of whole30 compliant sausage brands, click HERE.Print
- 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
- ½ tsp cayenne
- ½ tsp onion powder
- 1 tbsp oil (for IP)
- 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.
- 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.
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.
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