Here’s a simple one-pot, paleo Louisiana-style recipe guaranteed to jazz up your dinner table – especially handy if you’ve got a hungry crowd to feed.
Being from the Northwest, I quickly realized I needed a little help in the Creole cooking department…so I found a good starter recipe on Food Network’s site I could adapt for my paleo peeps. (Here’s a link to the original recipe if you’re curious: Food Network Shrimp and Sausage Jambalaya).
I actually changed the original up quite a bit. I reduced the cooking liquid by a third since we weren’t cooking rice in the pot with the rest of the ingredients. I changed a few other things too, but I think most of the most of the original flavors are included in my paleo version of red jambalaya.
As you know, traditional jambalaya has tons of rice. And some versions are saucier than others. Well this paleo jambalaya lets you tweak the dish to your own personal taste. I like the saucier route myself – the extra liquid really helps the flavors come through in my opinion.
There’s no grain rice in this paleo version, so it’s served over a super-easy riced cauliflower. And by “easy” I mean I bought a package of frozen organic cauliflower rice from Trader Joe’s. It’s inexpensive and really good…here’s a link to the cauli rice on TJ’s website if you want to learn more about it: Trader Joe’s Organic Riced Cauliflower. (If you want to make your cauli rice from scratch, here’s a link to my easy recipe: Paleo Cauliflower Rice – just skip the limes and cilantro for this particular dish. (Or, if you allow occasional grain rice in your paleo diet, then, by all means, whip up a batch of traditional rice and enjoy!)
Now the reason I didn’t mix in the cauli rice while cooking the jambalaya is because when cauliflower hangs out in warm liquid for a while, it tends to get mushy. I wanted to honor the integrity of the “rice” texture, so I put my cauli rice on the bottom of the plate right before ladeling over the jambalaya. You can reverse that if you like and start with jambalaya and put a scoop of rice on top. Or, you can grab a slotted spoon and mix the cauliflower rice right into the pot imediately before dishing it out if you want your paleo jambalaya extra soupy.
However you serve it, this paleo dish was a winner. I absolutely love it and I’m thrilled to be sharing this little Louisiana gem with all of you! Enjoy!
One Pot Paleo Shrimp & Sausage Jambalaya Recipe
- 1 Tbsp olive oil
- 12 ounces of andouille sausage chopped into 1/4″ rounds
- 1 Tbsp ghee
- 1 medium onion diced
- 1 cup diced celery
- 1 green bell pepper cored and diced
- 1 red bell pepper cored and diced
- 14- ounce can of diced tomatoes including liquid
- 2 garlic cloves pressed
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1/4 tsp cayenne (optional – adjust spiciness to your taste)
- 2 Tbsp tomato paste
- 2 cups chicken stock
- 3 cups pre-made riced cauliflower
- 2 bay leaves
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 cup green onions chopped
- 1/4 cup fresh parsley
- 1/2 lemon juiced
- 1 pound medium shrimp
- In a large pot, heat olive oil over medium heat. Add sliced sausages and sauté until browned. Remove sausage and set aside.
- Next add the ghee, onion, celery and peppers to the same pot. Sauté for 8 to 10 minutes until the onion is translucent.
- Now add the canned diced tomatoes, garlic, cayenne (optional), oregano, thyme and tomato paste to the pot and cook just until veggies and herbs are blended well.
- Next add the 2 cups of chicken stock to the pot and bring contents to a boil.
- Now add the chopped sausage you cooked, plus the bay leaves and salt and pepper. Bring pot back up to a boil, then reduce the heat to a low and allow to simmer for 15 minutes.
- Next add 2 tablespoons of green onions, 2 tablespoons of parsley, lemon juice, and the shrimp. Stir well. Cover pot, remove from heat, and allow everything to steam together for 15 minutes – enough to cook the shrimp.
- Remove bay leaves from pot.
- Serve jambalaya over warm cauliflower rice, or the cauli rice can be mixed into the pot just before serving.
- Garnish with remaining green onions and parsley.