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!
Hiya Juli, LOVE your website. It’s so beautiful to look at and the recipes are AMAZING. 🙂
Quick question, I’m in Australia and will struggle to find andouille sausages. What is a good substitute? If youxan describe them too me I can probably get my butcher to reccomend something we can get easily in Australia.
Cheers!
Jo
you want a sausage that has a kick to it. google it to find the spices that are added to it, but just ask your butcher for sausage that has some heat to it.
Stupid question… is the chicken already cooked before you add it to the recipe or does it cook up once added to the pot. I’m new to Paleo AND cooking, really… so I’m in for a crazy lifestyle change! But I LOVE cooking and so far your recipes have been DELICIOUS!
not a stupid question!! it is not cooked already, it will cook up in the pot!
I MUST read all comments before asking questions! I just asked this… 🙁
I made this Saturday night. Boyfriend had 2 bowls, roommate had one. I had 3! Made another batch 2 nites later, and having it every day for lunch! This is phenomenal! Thank you for the best recipes! Delish!
good lord. i’m eating this out of the pot as we speak. you are my hero.
Amazing!!! So good! The spices were perfect, river cauliflower was a great substitute for rice. To any readers who haven’t made this yet, do it! It is so good! Thanks for the recipe!
Hello!
Looks like a great recipe. Don’t have my food processor here in Sydney though – any tips on how I could make the cauliflower work without it?
Thanks
you could use a cheese grater, it’s just a messy process, but it works!
Holy shit snacks that was good! Love the recipie and love your blog. You’re funny as hell and are a great resource to the paleo community.
I am going to make this recipe tonight. I’m from Louisiana & we love our jambalaya so I’m very excited. I have prob a DB question but do I use raw chicken or cook it first.
I made this tonight for my husband and I and LOVED the flavor, however my cauliflower was too fine and it looked a little mushy at the end. It tasted great despite the appearance. Next time I’ll be doing the cauliflower a little more coarse. Thank you for the wonderful recipes!
I made this tonight from your cookbook and it was delicious! I can’t wait to make more of your recipes =)