Paleo Jambalaya

Paleo Jambalaya | Lexi's Clean Kitchen

This Paleo Jambalaya is a delicious healthy take on the classic Louisiana dish! Loaded with just the right amount of spice, sweetness, and hearty flavors, it is the perfect low-carb comfort food for any night of the week! Paleo-friendly, Whole30 compliant, and so simple!

Paleo Jambalaya | Lexi's Clean Kitchen

I love a dish that can be adapted, and this one is just that; add your protein of choice (maybe I’ll add some chicken in next time), and watch the spicy and savory flavors meld together so nicely. Make it even more guilt-free by making a garlic-y cauliflower rice to serve it with!

 

Paleo Jambalaya | Lexi's Clean Kitchen

 

Paleo Jambalaya | Lexi's Clean Kitchen

 

Paleo Jambalaya | Lexi's Clean Kitchen

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Paleo Jambalaya

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 lb. large shrimp, peeled and deveined
  • 3 links Andouille chicken sausage, or chicken sausage of choice
  • 1 yellow onion, thinly sliced
  • 1 red pepper, diced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper, more to taste
  • 1/2 teaspoon ground sea salt, more to taste
  • 1 teaspoon dried thyme
  • 1 14.5 oz. fresh or canned organic diced tomatoes
  • 1 cup organic chicken broth

Garlic-y Cauliflower Rice:

  • 1 medium cauliflower, cut into florets
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon seasoned rice vinegar
  • 3 cloves garlic, minced
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste
  • 1 tablespoon fresh parsley, roughly chopped

Instructions

  1. In a large skillet, heat oil over medium-high heat. Add in shrimp and sliced sausage, let cook for 5 minutes.
  2. Add in sliced onions, red pepper, and spices, mix well and cook for another 5 minutes, stirring often.
  3. Pour in diced tomatoes and chicken broth.
  4. Bring mixture to a boil over high heat. Reduce heat to low and simmer for 8-10 minutes. Taste and adjust seasoning as desired.
  5. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.
  6. In a medium-sized skillet heat oil over medium-high heat. Add in garlic and sauté until fragrant, about 2-3 minutes.
  7. Add in cauliflower rice, seasoned vinegar, salt and pepper. Sauté for 5 minutes, until cauliflower rice has cooked through.
  8. Transfer cauliflower rice to desired serving bowl. Pour jambalaya over rice, garnish with parsley and serve warm!

Notes

  • *This recipe was updated April, 2017.
  • **If using precooked sausage, slice and add it in step 2.

Nutrition

  • Calories: 388
  • Sugar: 9g
  • Sodium: 900mg
  • Fat: 18.3g
  • Saturated Fat: 5.5g
  • Carbohydrates: 22.7g
  • Fiber: 6.4g
  • Protein: 37g
  • Cholesterol: 191mg

3 comments
August 23, 2013

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3 Responses

  1. Tried the jambalaya recipe and it was absolutly amazing, can’t wait to make it again!!!
    The only little add on I did was in the califlower rice, I added 3/4 tsp of sesame seed oil.
    Thanks for this great idea, will try the other recipe for sure.
    Zoran

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Author: Lexi

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