Paleo Jambalaya

Oh Helloooooo!!!! As I am going through this new endeavor of food blogging, I come across a bunch of recipes that look really tasty but I often wonder…are they really????? I look to see if it will be great as is or if I need to make any changes (I have an allergy to coconut).  This Hearty Paleo Jambalaya  recipe I found online at paleogrubs.com and seemed like it would be a hit. The recipe itself was pretty easy although it does have a bunch of ingredients and takes just a bit of prep time.

Here are the ingredients you will need:

1 drizzle of virgin olive oil
8 oz. Andouille sausage
1/2 red bell pepper diced
1/2 yellow pepper diced
4 each cloves of garlic, minced
1/2 medium onion, diced
1-14.5 oz can of fire roasted tomatoes
1 tbsp of paprika
1 tsp dried thyme
1 tsp cumin
1 1/2 cup of organic chicken broth
1 head of cauliflower
1 lb. medium shrimp, deveined and peeled
dash of cayenne pepper
salt and pepper
fresh cilantro

It’s going to take a bit to chop up the Andouille sausage, onion, red and yellow bell pepper. Grab a stock pot or the biggest pot that you have. Add in the virgin olive oil to the pot and throw in the sausage and cook for about 4 minutes or so. One that is heated through toss in the peppers , garlic and onions.

Once the veggies are softened, add in the fire roasted tomatoes and all seasonings including the dash of cayenne pepper. If you would like it more spicy then add in a bit more of the cayenne. Then add in the chicken stock.

Stir it all up and bring to a boil. Once boiling, drop the temperature and let it simmer for about 20 minutes.

In the meantime, get out your head of cauliflower and break up into bits. This is where you need some sort of food processor. I have a small Cuisinart that I can throw stuff in to grind or chop. Just go ahead and prepare the whole head. By the way, I have heard that there is pre-made cauliflower rice out there. I have not come across it myself but it may be at Trader Joe’s or Whole Foods in the freezer section.

After 20 minutes pour in about half of the ricey cauliflower. (This is going to be the rice for the Jambalaya.) Stir well. Add in more until you get to your desired consistency. Simmer for another 12-15 minutes on low heat.

While this is simmering, get out your shrimp. (This recipe didn’t call for chicken or any of the other tasty meats that sometimes go into Jambalaya, so if you would like to add those cooked meats then do it here.) Add in the shrimp and simmer for another 6 minutes or so.

While that is simmering, go ahead and cut up come fresh cilantro.

paleo jambalaya

Plate and serve hot with cilantro on top if you like. You could also add on some avocados or cheese (if you are primal) as well. I did not do this here but my daughter put some cheese on hers and she said it was delish!

This makes about 5-6 servings depending on how much you are making your serving. This is an easy batchable recipe. It does take a little while to prep and cook but it is worth it in the end. Split it up in your containers and freeze some for later or serve it up for the family!

Let me know what you think of this Paleo Jambalaya recipe! Leave your comments below! I know I will be making this again for sure!

Please follow me on Instagram, Twitter and Facebook. Also check PFC’s sister site Chow Bellissima. It has all kinds of great recipes on there as well as some other goodies. You can also listen to me at The Middle Years Podcast.

Oh and check out all of the fantastic discounts on the side of these posts. I only promote what I believe in, so I would not steer you wrong!

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Paleo Jambalaya
This is a welcoming comfort food that is perfect for the the fall and winter season.
paleo jambalaya
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dish
Prep Time 20 minutes
Cook Time 40-45 minutes
Servings
servings
Course Main Dish
Prep Time 20 minutes
Cook Time 40-45 minutes
Servings
servings
paleo jambalaya
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Chop up the Andouille sausage, onion, red and yellow bell pepper.
  2. Grab a stock pot or the biggest pot that you have. Add in a swirl or two of virgin olive oil to the pot and then throw in the sausage and cook for about 4 minutes or so.
  3. One that is heated toss in the peppers , garlic and onions. Stir so that they don't get burned.
  4. Once the veggies have softened, add in the fire roasted tomatoes and all seasonings including the dash of cayenne pepper. If you would like it more spicy then add in a bit more cayenne.
  5. Add in the chicken stock.
  6. Stir it all up well and bring to a boil. Once boiling, drop the temperature and let it simmer for about 20 minutes
  7. In the meantime, get out your cauliflower and break up into bits. This is where you need some sort of food processor. (Or if you have the pre-made kind that would be even better!)
  8. After 20 minutes pour in about half of the ground up cauliflower. (This is going to be the rice for the Jambalaya.) Stir and add in more until you get to your desired consistency. Simmer for another 12-15 minutes on low heat.
  9. While it is simmering, add in the shrimp and simmer for another 6 minutes or so.
  10. While that is simmering, go ahead and cut up come fresh cilantro if you would like to add that on.
Recipe Notes

There a couple of great hacks and/or additions that can be done with this recipe. The first and best one would be the pre-made cauliflower. If you can find that item, it would save you a ton of time and mess.

The other awesome option is to add in any pre-cooked meats and/or fish. If you are going to use those items, add them in on the last step unless you need to cook the chicken, of course.

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