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 made this last week since I bought some andouille on sale and it was freakin’ amazing! Used quinoa instead of cauliflower since don’t like cauliflower, have never liked, probably won’t start liking it anytime soon. Anyway…the BF, not paleo, totally loved it, said would pay money for that! Even the grown kid liked it! Gotta get more andouille!
I have made this recipe several times since finding your amazing website and it is freakin’ awesome!! I made a double batch for a family function (none of whom are Paleo eaters) and they all loved it, too. It definitely has become a staple in our home. Thanks so much, Juli, for helping make my Paleo transition a little easier with all your fab recipes. Your cookbook as found a home on my counter and so will any others you decide to publish. 🙂
I live in Australia and havent heard of Jambalaya before.. so after I bought the PaleOMG book i skipped past this recipe a few times but hooooly! it’s amazing. it’s still on the stove cooking and i cant wait to eat it up! Yum.
Thanks for the great recipe, Juli. I had to sub with things that were in my pantry, but the family absolutely loved it! (Even my picky-eater.)
I used:
-bacon, kielbasa, and shrimp for the meat
-2 1/2 cups of my homemade marinara instead of diced tomatoes & paste
I am making a family cookbook of my children’s favorite recipes and this one will definitely be going in. Thanks again!
Do you (or anyone else) know if this freezes well? I am making this tonight for just me and decided not to cut the recipe in half.
Ah hell, who am I kidding? After eating this for a few days there won’t be enough left to freeze. It was great last night but even better on the second day.
Maybe a dumb question, but do you put the cubed chicken in the recipe raw? Or already cooked?
My non-paleo, onion-hating husband went back for thirds! Delicious!!! I can’t wait to eat the leftovers for lunch tomorrow!
This is fantastic. I am new to the diet and food like this makes it really fun and easy to adjust.
Delish! My 2 year old ate it, my 4 year old ate it, and my 33 year old, hubby ate it. That’s what I call a “three-fer”. Thanks!
I made this tonight and oh man! Broke da mouth!. Great recipe, not too hard to make. I added shrimp and a bit more seasonings and then Crystal Hot Sauce..I am definitely keeping this one. Thanks Julie!!!!!!!