Paleo Jambalaya

5 from 1 reviews


  • 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


  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!


This recipe was updated April, 2017.

If using precooked sausage, slice and add it in step 2.




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