Healthy Chicken and Sausage Jambalaya

This healthy jambalaya is made with cauliflower rice, chicken, and sausage for the ultimate paleo and Whole30 version of the classic Creole dish.


  • 8 ounces boneless skinless chicken breasts
  • 2 teaspoons Creole seasoning
  • Coconut oil, for cooking
  • 8 ounces sausage, sliced
  • 2 medium bell peppers cut into bite-size strips
  • 1 small red onion, finely chopped
  • 2 cans stewed tomatoes, drained
  • 3 cups cauliflower rice

For the Seasoning:

  • 1/3 cup Spanish paprika
  • 3 tablespoons dried oregano
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons dried basil
  • 2 tablespoons salt
  • 1 1/2 tablespoons granulated garlic
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated onion
  • 1 tablespoon dried thyme


  1. In a medium bowl, combine the chicken and seasoning and gently toss.
  2. In a large skillet, set over medium-high heat, heat the coconut oil. Add the seasoned chicken and sausage. Cook for 3 to 4 minutes stirring frequently, until the chicken begins to brown. Add the bell peppers and red onion. Cook for 2 minutes more, stirring frequently.
  3. Add the tomatoes, breaking up any large pieces with a spoon. Stir in the cauliflower rice. Cover and cook until the chicken is no longer pink and the cauliflower rice has absorbed all liquid. Remove from heat and serve.

For the Seasoning:

  1. In a medium bowl, stir together all of the ingredients. Store in an airtight container for up to 3 months.



Keywords: low carb jambalaya, keto meals, cauliflower rice recipes