Whole30 Jambalaya Recipe

Having a Whole30 jambalaya recipe in your recipe box means never missing out on these amazing traditional Louisiana flavors. Make a few small changes and enjoy this southern comfort food while maintaining your diet. 

bowl of Whole30 jambalaya
Jambalaya’s combination of meat and shrimp cooked with vegetables is a delicious and nutritious way to eat this comfort food. Southern jambalaya can be made is under 30 minutes if you follow my recipe. Plus, it’s Whole30 friendly and keto and low-carb approved. You cook everything in just one pot so clean up is a breeze.

How to turn traditional jambalaya into a Whole30 jambalaya recipe

With just a few simple changes, you can turn a traditional jambalaya recipe into something that is delicious and fits into your Whole30 lifestyle. Traditional jambalaya starts with either chicken or smoked sausage with celery, peppers and onions. This combination of vegetables is known in culinary terms as a holy trinity. Next, seafood is added.

Creole jambalaya has tomatoes while cajun style does not. I use tomatoes in mine. The only major difference is that you don’t use rice on Whole30. But cauliflower rice is an easy and delicious substitute.

overhead view of a white pot of whole30 jambalaya

What sausage can you eat on Whole30?

You need to watch the ingredients when choosing a sausage that is Whole30 compliant. Check the ingredient label for additives, being sure to avoid anything with sugar, nitrates, MSG or other additives. A compliant sausage can be difficult to find, but using clean sausage makes your jambalaya taste amazing. Got extra sausages? Try my Sausage Asparagus Quinoa Pasta!

How do you rice cauliflower?

The easiest way to make this Whole30 jambalaya recipe is with frozen riced cauliflower. It’s easy to find in any grocery store thanks to the demand for low-carb food options. In fact, frozen works best in this recipe!

However, if you want to make your own, you can run a head of cauliflower through a food processor. This is an easy ingredient to prepare in advance and freeze because it keeps well for long periods of time.

One of the reasons this dish is so quick to make is because you don’t have to wait for the rice to cook. Cauliflower rice just needs to be heated while regular rice needs to absorb all the liquid to make it fluffy.

What is cajun seasoning?

Cajun seasoning is easy to find in the store. But if you decide you love the flavor and want to use it on more than jambalaya, you can always make your own. It’s the combination of:

  • Garlic powder
  • Onion powder
  • Seasoning salt
  • Oregano
  • Thyme
  • Chili flakes
  • Black pepper
  • Cayenne
  • Paprika

Got extra cajun seasoning? Try my Cajun Grilled Chicken with Black Bean Mango Salad, Cajun Salmon with Strawberry Salsa, and Cajun Shrimp Skewers with Corn Salad. They’re so easy to make and are a great way to use up any extra cajun seasoning you’ve got.

What’s good with this Whole30 jambalaya recipe?

This dish is pretty filling by itself with its combination of meat and veggies. If you want a side dish that is also Whole30 compliant try some of these:

  • Chard
  • Okra
  • Collard greens
  • Cole slaw
overhead view of a white pot containing whole30 jambalaya

Whole30 Jambalaya Recipe

Having a Whole30 jambalaya recipe in your recipe box means never missing out on these amazing traditional Louisiana flavors. Make a few small changes and enjoy this southern comfort food while maintaining your diet. 
3.81 from 52 votes


  • 1 + 1 tablespoons olive oil
  • 1 lb raw shrimp - peeled, deveined and tail On
  • 14 oz Andouille sausage - (this kind of sausage is already cooked)
  • 1 cup white or yellow onion - diced
  • 1 green bell pepper - diced
  • 1 red bell pepper - diced
  • 2 stalks celery - diced
  • 4 cloves garlic - minced
  • 2 tablespoons Cajun seasoning
  • 1 cup diced tomatoes
  • 1/4 cup chicken broth
  • 3 cups cauliflower rice - frozen
  • 1 tablespoon fresh parsley
  • 1 tablespoon green onion
  • kosher salt and black pepper to taste


  • In a large pot, heat 1 tablespoon of olive over medium heat and add shrimp until is cooked. It’s about 4-5 minutes. Be careful to not overcook otherwise they will have a rubbery texture. Set aside.
  • Add sliced sausage to the pot and cook until browned on both sides, stirring occasionally. Set aside as well.
  • Add 1 more tablespoon of olive oil. Add onion, green and red bell pepper, celery and garlic. Sauté until softened.
  • Add Cajun seasoning, tomatoes, chicken broth and bring the sausage back. Stir well and cook for 3-5 minutes over medium low heat.
  • Bring back to the pot shimp and add cauliflower rice. Cook on low, stirring regularly until rice is heated.
  • Garnish with green onions and fresh parsley before serving.
Serving: 1/4, Calories: 450kcal, Carbohydrates: 12g, Protein: 34g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 244mg, Sodium: 2310mg, Potassium: 635mg, Fiber: 6g, Sugar: 5g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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titled photo collage (and shown): Whole30 Jambalaya Recipe