Keto Kielbasa Shrimp Jambalaya
A protein-packed twist on classic jambalaya that swaps traditional rice for spiralized zucchini noodles. Smoky kielbasa and tender shrimp simmer in a richly spiced tomato broth thickened with xanthan gum for the perfect sauce consistency. The zucchini noodles are briefly steamed to al dente perfection, maintaining their fresh crunch while absorbing the bold Cajun flavors. This satisfying one-pan meal delivers all the comfort of traditional jambalaya with a lighter, veggie-forward approach that's ready in under 30 minutes.
Ingredients
- 3 ounce Kielbasa, slicedandouille sausage1:185
- 6 medium Raw Shrimp, peeled and deveined
- 1 ounce Green Bell Pepper, diced
- 1 ½ tablespoon Olive Oil
- 1 cup Chicken Brothvegetable broth1:185Full guide →
- ½ tablespoon Xanthan Gum
- 1 tablespoon Tomato Paste
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper, ground
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Cumin, ground
- ⅛ teaspoon Cayenne
- 1 teaspoon Paprika
- 4 ounce Zucchini, peeled into noodlesshirataki noodles1:180Full guide →
Instructions
- 1
Slice kielbasa, peel and devein shrimp, and dice bell pepper
- 2
Heat olive oil in large pan over high heat and cook sausage, shrimp, and peppers for up to 5 minutes until soft with golden brown edges
- 3
Turn heat to medium and pour in chicken broth, bringing to gentle simmer
- 4
Remove 1/2 cup liquid and whisk xanthan gum into removed liquid, then slowly whisk thickened liquid back into pan
- 5
Stir in tomato paste and all seasonings, turn heat to low and let sauce reduce and thicken
- 6
Use vegetable peeler to peel wide noodles from zucchini
- 7
Turn off heat but leave pan on stove, toss zucchini noodles into jambalaya sauce and cover with lid
- 8
Let sauce steam zucchini for 1-2 minutes until noodles are al dente
Tips
Don't skip removing liquid to whisk xanthan gum separately - adding it directly will create lumps in your sauce
Steam zucchini noodles just 1-2 minutes to maintain al dente texture and prevent them from becoming mushy
Golden brown edges on the protein and vegetables in step one add crucial depth of flavor to the final dish
Good to Know
Refrigerate for up to 3 days in airtight container
Prep proteins and vegetables up to 1 day ahead, cook fresh for best zucchini texture
Serve immediately while hot for best texture
Common Mistakes
Don't add xanthan gum directly to hot liquid to avoid lumps
Don't overcook zucchini noodles to avoid mushy texture
Substitutions
FAQ
Can I make this without xanthan gum?
Yes, but the sauce will be thinner. You can reduce it longer over low heat or use a cornstarch slurry instead for thickening.
What if I don't have a vegetable peeler for zucchini noodles?
Use a spiralizer, julienne peeler, or sharp knife to cut thin strips. Pre-made zucchini noodles from the store work too.
How long will leftovers keep?
Store in refrigerator for up to 3 days, though zucchini noodles are best eaten fresh as they release water when stored.