Begin by gathering all your ingredients. Chop the onions, bell peppers, celery, and garlic, and set aside.
In a large skillet or Dutch oven, heat the oil over medium heat. Add the Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onions, bell peppers, and celery. Sauté until the vegetables are tender, approximately 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Stir the cauliflower rice into the vegetable mixture. Cook for about 3-4 minutes, allowing it to soften slightly.
Sprinkle the salt, pepper, and Cajun seasoning over the mixture, stirring well to combine all the flavors.
Add the diced tomatoes and chicken broth to the skillet. Stir to combine, then bring the mixture to a simmer.
Add the cooked sausage back into the skillet along with the shrimp. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Once everything is cooked and combined, remove from heat and serve warm. Enjoy this hearty Keto Jambalaya on its own or with a side salad for a complete meal.
