If you don’t try this recipe, I am angered with you. And your brain doesn’t work. Straight up. This recipe seriously rocked my world. My tastebud world, that is. I put off making it for a while. It was honestly probably one of the first recipes I wanted to try to make when I first began eating paleo, but was too intimidated. I’m not sure why. I’m not intimidated easily. Maybe because it’s a lot of meat in one recipe. But more meat is better. I’ve come to terms with this fact.
I think I have found out what I’m extremely good at. I can’t call it ‘my calling’ but more of ‘my talent’. I’m really talented. You wanna know why? Because 98% of the time, I wake up LITERALLY 2 minutes before my alarm. Almost every day. Unless I’ve slept 3 hours because I can’t tear myself away from Chopped. Damn them for having the dessert round last. But no joke, I rarely ever have to hear my alarm because of this mysterious talent. It’s heaven. Alarms are hell. Like little torture appliances. If I were to invent anything in my lifetime, it would be to get rid of time. That makes sense. Definitely.
Fact: Our Christmas tree is still up. Don’t worry, it’s fake. Fact: Our Halloween candy corn lights are still up. This is what happens when you have roommates. I don’t give a horses crap about the holidays, but my roommates looooove them. So they get all excited, want to decorate everything (Laura specifically), then the decorations never leave. I legit keep finding spider glow in the dark rings on the floor from our Halloween party. Valentine’s Day may get a little out of control. Specifically because Laura and I will probably have to celebrate it together. Soooooo I’m guessing she’ll do the red and pink streamers and I’ll bake the heart paleo cookies. And then we’ll order in food and watch movies together. I love our domestic partnership. We’re actually going on a date this weekend for 5280 week. God we’re adorable.
Yep, my face is stillllll peeling.
Jambalaya
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 3-4 1x
Ingredients
- 2 andouille sausage, sliced
- 2 chicken breasts, cubed
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 head cauliflower, riced
- 1 (6oz) can tomato paste
- 1 (14oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon cayenne pepper
- salt and pepper, to taste
Instructions
- First get everything ready. It’ll make your life simpler. Dice all your veggies then throw your cauliflower in the food processor with the shredding attachment to rice the cauliflower.
- Now heat a large pot over medium-high heat with your olive oil. Add your garlic until it becomes fragrant then add your onion and green bell pepper to begin to cook down.
- Once the onion in translucent, add your cauliflower, broth, chicken and sausage. Mix together. Cover and let cook for about 5 minutes.
- Then add your tomatoes, tomato paste, and spices. Stir to incorporate.
- Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.
- Let sit for around 5 minutes to cool.
- Consume!
Notes
You are more than welcome to add shrimp to this recipe, I just didn’t have any on hand!
I really don’t want to be the one to burst your bubble, but restaurant week isn’t until the end of February 🙁 at which time, we will definitely get down on some Fogo de Chão! Ps. this smelt delicious as you ate it on my bed, so I’m thinking everyone should make it..as soon as possible.
I suck at knowing what’s going on.
You should have told me you were making Jambalaya. I still have two pounds of Louisiana Gulf Shrimp in the freezer. That would have made this perfect!
Guess you have something to make this weekend Damon!!! And then save me some for the eminence competition 😉
What broth do you use that doesn’t have the extra junk? Or do you make your own? I can’t seem to find any broth without sugar or other added stuff. Thanks!!
I’ll try to find out asap Jill!! I have no idea what the brand is called, I’ll let you know!
man i love sausage…almost as much as bacon. I am making this over the weekend…my mouth is watering right now!
Maybe you should add bacon to it!! Not sure what that would do to the flavor but i’m sure it wouldn’t be a bad thing lol
oh i’m WAY ahead of ya JB…bacon is so in on this one…
THIS is what I will be making this weekend. YUMMMMMMMMMMMMMMMMMM
Please make it Ruthie!! You will NOT regret it!! Let me know how it turns out!
Wow. Just found your website as I was randomly searching for new paleo recipes to try. Holy crap yum, I say, as I bookmark a million of your recipes.
Yay!! Glad you like it!
Another home run Juli! My son chowed down!
Yayyyyy Jeanne!! I’m loving the pictures you keep adding on fb!!
just made this and it was super good.
Good Tim!!
This is being made at my house, tonight. Awesome! Thanks, Juli for having such a great site for us Paleo Newbs. 🙂
Let me know how it turns out Angela!
I have several of your recipes on my menu for this week. This one was amazing and I had seconds… can’t wait to indulge in the others 🙂 In fact, they are much better than the ones in the Paleo for Athletes book! A lot more flavorful!! And, your blog posts crack me up.. I love reading them 🙂
That’s awesome Shannon! Glad you like my food better 😉