Start by gathering all your ingredients. Chop the onions, bell peppers, and celery, and mince the garlic. If using frozen shrimp, ensure they are thawed and shelled.
In a large skillet, heat the tablespoon of oil over medium heat. Add the chopped onions, bell peppers, and celery. Sauté for about 5-7 minutes until the vegetables are tender and the onions are translucent.
Stir in the minced garlic and sliced Andouille sausage. Cook for another 3-4 minutes, allowing the sausage to brown slightly and the garlic to become fragrant.
Add the shelled shrimp to the skillet. Cook for 3-5 minutes, or until the shrimp are pink and opaque.
Sprinkle in the salt, pepper, and Cajun seasoning. Stir well to ensure that the spices coat all the ingredients evenly.
Stir in the cauliflower rice and diced tomatoes (with their juices). Mix everything thoroughly to combine.
Add the chicken broth to the skillet. This will help cook the cauliflower rice and infuse the dish with flavor. Bring the mixture to a simmer.
Cover the skillet and let it cook for about 10 minutes, stirring occasionally, until the cauliflower rice is tender and has absorbed the flavors.
Remove the skillet from heat. Taste and adjust seasoning if needed. Serve your Keto Jambalaya warm, garnished with fresh herbs if desired.
