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!
Made this tonight and we gobbled it up! Looking forward to leftovers for lunch tomorrow. 🙂
This was awesome! I got to your site from the foodie project and have now bookmarked it since your recipes look great and you’re writing is funny!
I made this as is (except for a few shakes of Frank’s hot sauce) and was skeptical since neither my boyfriend or I like cauliflower but this was fantastic. Thanks for a great recipe and blog!
Absolutely delicious. Actually had to make the cauliflower on the side, since my family won’t eat it.
Keep it going. Your side is awesome.
My husband and my kids ( two girls aged 9 and 6), BEG for this dish almost weekly. Seriously, I have to double it sometimes so the hubs can take leftovers to work. It’s not unusual for me to have this for breakfast the following day. It’s awesome the next day, cold. Straight out of the fridge, onto a bowl (if the kids are watching. I have to set a good example after all), but sometimes straight out of the container. There’s no shame in that, people. No shame.
Sometimes I add crawfish or shrimp, and during Lent use turkey sausage. It all works, because this dish (and everything else on this site!) is amazingly good.
Holy crap this is good! We just finished dinner and I ate so much my stomach hurts. This was really easy to make too. Thanks so much for this one.
I made this last night, the boyfriend and I loved it! Excellent recipe 🙂
Just need to add my kudos also – I am fairly new to paleo (7 weeks maybe?) and this might be the BEST recipe I have tried so far. Chowhound gives me a lot of duds but it sure hit the jackpot on this one! Thanks!
I made this tonight, and my boyfriend and I loved it! Delicious recipe! Looking forward to trying more 🙂
I’m new to the Paleo world (just started this week) and this recipe was awesome! I wasn’t sure what to think about “riced cauliflower” at first but this was really delicious. Thanks a lot! Looking forward to trying some of your other recipes. Lovin Paleo so far 🙂
I am going to throw this together tonight with some of the leftover beer butt chicken I grilled last night and the broth I simmered in the crock pot overnight from that chicken. Yes, I’m rating this before I make it but what can possibly go wrong.