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Low-Carb Healthy Jambalaya

average rating is 3 out of 5, based on 150 votes

Experience the vibrant flavors of a low-carb, high-protein jambalaya for the SOZA weightloss program. This enticing recipe combines tender chicken, succulent shrimp, and a medley of aromatic spices, creating a satisfying Cajun dish that nourishes your body while tantalizing your taste buds.

Get ready to embark on a culinary journey to New Orleans with this healthy twist on a classic favorite.

Serving suggestions/tips:

  • Enjoy this flavorful jambalaya on its own as a satisfying meal.

  • Pair it with a side of steamed vegetables or a crisp green salad for added freshness.

  • Use cauliflower rice.

  • Sprinkle some freshly squeezed lemon juice over the jambalaya to enhance the flavors.

  • Adjust the cayenne pepper according to your spice preference.

  • Double the ingredients for a larger batch to enjoy throughout the week.



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low-carb high-protein diabetic-friendly jambalaya Cajun cuisine chicken shrimp bacon bell pepper celery onion garlic tomatoes cauliflower rice low-sodium spices flavorful New Orleans healthy twist nourishing gluten-free dairy-free grain-free keto-friendly paleo-friendly weight loss balanced meal diabetes management easy recipe


1 lb chicken breast, diced

1 lb shrimp, peeled and deveined

1 lb turkey sausage, sliced

1 large onion, diced

1 bell pepper, diced

2 celery stalks, diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, no salt added

1 cup chicken broth, low sodium

1 teaspoon Cajun seasoning

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup chopped green onions

Salt and pepper to taste

1-2 cups riced cauliflower (optional, for serving)


  1. In a large skillet or pot, cook the diced chicken breast and turkey sausage over medium heat until browned and cooked through. Remove from the pot and set aside.

  2. In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened.

  3. Add the diced tomatoes, chicken broth, Cajun seasoning, thyme, and oregano to the pot. Stir well and bring the mixture to a simmer.

  4. Add the cooked chicken and sausage back into the pot. Add the shrimp and cook until the shrimp is pink and cooked through.

  5. Season with salt and pepper to taste, then stir in the chopped green onions.

  6. If using, serve the jambalaya over riced cauliflower for a low-carb alternative to traditional rice.

This low-carb jambalaya is a hearty, protein-packed dish that's full of flavor. As with any recipe, if you are watching your blood sugar levels, remember to monitor your portion sizes. Enjoy!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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