Paleo Jambalaya

Paleo Jambalaya

I have been on a spicy food trend lately, and this recipe definitely falls into that category. I grew up watching the likes of Emeril Lagasse on tv (BAM!) and adore Cajun-style foods, especially jambalaya, so I decided I was going to try to make my own Paleo friendly version.  For those of you unfamiliar with jambalaya, it is similar to a Spanish paella. This meal is filled with crazy amounts of protein and cauliflower instead of rice. I happened to have a red bell pepper on hand, so I used that rather than a green bell pepper, but the recipe works with either color pepper. I also knew this would be spicy, so instead of Andouille sausage I used Polish sausage.

12 medium shrimp, peeled, deveined and chopped coarsely

5 ounces Andouille sausage, chopped

4 ounces boneless skinless chicken breasts, diced

2 tablespoons olive oil

1/4 chopped onion (I used white onion)

1/4 chopped green bell pepper

1/4 chopped celery

2 tablespoons finely diced garlic

1/2 cup of chopped tomatoes

1 teaspoon Worcestershire sauce

1 teaspoon of hot sauce

1 cup chicken stock

4 cups of cauliflower rice


2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Chop bell pepper, onion, celery and tomatoes. Set aside for cooking in the pan.

In a bowl, combine all of the items for the seasoning together, and blend together well with a fork.

 The colors for the seasoning are so diverse, I had to include this. Smell-o-vision needs to be a thing.

The colors for the seasoning are so diverse, I had to include this. Smell-o-vision needs to be a thing.

Chop the shrimp, chicken and sausage. In a large bowl, combine the meat with the blended seasoning mixture. Heat your pot with the olive oil over medium heat, and add the onion, bell pepper, and celery, cooking for 3-4 minutes. Next, add the garlic, tomatoes, Worcestershire sauce and hot sauce. Stir well, then add the meat and chicken broth. Cook until the chicken is down, about 20-25 minutes.

If you are going to eat immediately, sauté the cauliflower rice for 2-3 minutes in olive oil, salt and pepper, then add to the pot. If not, serve the jambalaya over the cauliflower rice. See my note below about why you should NOT mix the cauliflower rice in, unlike non-paleo recipes.

MEG'S AFTERTHOUGHTS: This recipe was not a failure per se, but I definitely learned the hard way to NOT add the cauliflower to the cooked meat and veggies in the pot. I made this for camping, so everything was combined into the pot and then vacusealed. I would recommend you cook everything except the cauliflower, sauté it on its own, and serve the jambalaya over the cauliflower rice. Cooking it in the sauce essentially turned the rice into mush. Lesson learned for next time!

Clean Living: Camping in Tuolumne Meadows

Clean Living: Camping in Tuolumne Meadows

Mexican-style Cauliflower Rice

Mexican-style Cauliflower Rice