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!
Dear Juli:
This is amazing.
The end.
This was delicious! I added celery to complete the “trifecta” and also added some yellow bell because my green bell wasn’t quite up to size. (wasn’t sure about the yellow bell, but it worked) I also *might* have also sprinkled a bit of Tony’s on the chicken as it waited to be thrown into the veggies. As a newbie to the paleo world and a lover of Jambalaya, I will definitely be making this again! THANK YOU!!
This was delicious…I tripled the chicken broth, doubled the garlic, used ghee instead of olive oil, and threw in some shrimp…boy was it fantastic!! I’d post a picture if I could! Thank you!
Oh! And I added in another can of diced tomatoes!
This was super yummy. A little work intensive, but worth it. My dad who lives on white rice said he didn’t “even feel deprived” eating this. Which is the biggest compliment ever. Thanks for the recipe.
Simply delicious. Thank you!
I made this a while ago, and even people from Louisiana liked it! I’m going to make it again tonight with a few substitutions (it’s one of those the-fridge-is-almost-empty-except-for-onions-and-frozen-meat nights). Looking forward to it!
Does the chicken and sausage need to be cooked ahead of time or is that enough time to cook the meet?
nope, it will cook in the pot
I love this recipe! I have made in many times and it is one of my favorite to go meals! Thanks for your effort in sharing all of these awesome recipes! I made it last night for a yearly party my family and I attend and it was a hit! You rock!
I was looking for a Jambalaya recipe I could enjoy without all the guilt when I went back for seconds…this is a keeper. I added shrimp, doubled the garlic and a bay leaf — so easy and delicious! Thank you!