This recipe is a Paleo twist on the classic Louisiana Creole dish. Jambalaya is great for serving to a crowd or for making in large batches of at the beginning of the work week. Cauliflower is substituted here for the traditional choice of rice. Everything is simmered together in one pot for a deliciously spicy meal.
Andouille sausage and shrimp add the most bulk to this meal, though there are a variety of veggies that are also stewed together. They not only add a lot of color, but also add a depth of flavor to the savory tomato sauce. There is also the option of using chicken as an additional protein to this dish. I decided not to include chicken as a personal choice, but it can easily be added to the pan at the same time as the Andouille sausage.
The cauliflower should be processed in a blender or food processor until it reaches the consistency of rice grains. Then you can add it to the jambalaya to cook along with the rest of the ingredients. The cauliflower really soaks up all of the delicious flavors in the jambalaya. Start by adding about half of the cauliflower, and then you can always add more based on how much you want in the pot. I added approximately 3/4 of the grained cauliflower, and then served the rest on the side (after cooking it in a separate pan).
The shrimp is added last, and after about 5 minutes check the flavor of the jambalaya to see if it could use more salt, pepper, cayenne, etc. Serve it piping hot. You could also store any leftovers in the refrigerator and be lucky enough to enjoy the jambalaya for lunch the next few days.
- 1 tbsp extra virgin olive oil
- 8 oz. Andouille sausage, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 4 cloves garlic, minced
- 1/2 medium onion, diced
- 1 14.5-oz. can fire-roasted tomatoes
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp cumin
- Dash of cayenne pepper
- 1 1/2 cups chicken broth
- 1 large head of cauliflower, coarsely chopped
- 1 lb. medium shrimp, peeled and deveined
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Heat the olive oil in a Dutch oven or heavy-bottomed saucepan. Add the Andouille sausages and cook for 4-5 minutes until lightly browned. Add the red and yellow peppers, garlic, and onion and stir. Cook for 4 minutes until softened.
- Stir in the tomatoes and spices. Pour in the chicken stock and bring to a boil. Once boiling, turn the heat down and simmer for 20 minutes.
- Meanwhile, place the cauliflower into a food processor and pulse until it is reduced to the size of rice grains.
- Mix in the cauliflower rice to the jambalaya, starting with half of the rice and adding more depending on preference. Simmer for 12-15 minutes until tender. Add the shrimp and cook everything for 5-7 minutes until the shrimp are opaque. Season to taste with salt and pepper. Serve hot, garnished with fresh cilantro.
- Servings: 4-6
- Difficulty: Easy
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