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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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June 06, 2009

Primal Jambalaya

By Mark Sisson
78 Comments

There’s nothing easier than throwing a bunch of fresh ingredients into a pot and calling it dinner! We love this cooking method which is why we put together this Primal twist on a classic Louisiana Creole dish. It includes three kinds of meat and a bunch of veggies that are all brought together in a savory tomato sauce. And of course it wouldn’t be Primal if we included the traditional rice, so we used pulverized cauliflower as a rice substitution. Give this dish a try and let us know what you think in the comment board!

Ingredients:
2 large chicken breasts, cut into bite-size pieces
1 lb andouille sausage, cut into ¼ inch thick slices
1/4 cup olive oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves of garlic, minced crushed
1 14.5 oz can diced tomatoes, undrained
1.5 cups chicken stock
1/2 tsp dried leaf thyme
1 tbsp parsley (fresh is preferable, but dried will do in a pinch!)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp
Salt and pepper to taste

Method:
In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent. Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer. While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender. Add shrimp and simmer for another 5 minutes. Add salt and pepper to taste and adjust other spices as needed. Serve piping hot. Serves 6.

Nutrition Analysis:
Calories: 590 calories
Fat: 36.7 grams (56% calories from fat)
Carbs: 16.1 grams (10% calories from carbs)
Protein:  48.5 grams (34% calories from protein)

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78 Comments on "Primal Jambalaya"

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George
George
7 years 3 months ago

I’ve been wanting some Cajun food Mark, but had to steer clear of the rice (I’m a huge sucker for boudin), this will be a hit!

Donna
Donna
7 years 3 months ago

Hi George,
I know what you mean, boudin is such a cajun favorite spicy dish, but now eating Primal makes it a no-no!

Many Thanks for this Primal Jambalaya! I wrote down this recipe and will be cooking it up. I love cajun food also, so this is awesome for someone like me who grew up eating different cajun foods but now eating Primal!

thania
thania
7 years 3 months ago

I just love to make a pot with different ingredient, and be creative while doing it. These are the best dishes, pure mystery to discover.

Yours looks good, but I find it strange to mix meat and fish, in Spain we call it “Mar y Montaña”, popular in catalunya, chicken and sea food.

A big hug from Spain. Have a nice weekend.

George
George
7 years 3 months ago

That is funny I remember having something in Spain one time that mixed chicken and fish, so that is what its called!

KLCthe BookWorm
KLCthe BookWorm
7 years 3 months ago

Louisiana was owned by French and Spanish then the French again before it was bought by the United States plus a mix of African influence. It’s not that surprising when you consider history.

I hadn’t considered substituting cauliflower for the rice, and I can’t wait to try it out.

Melissa
Melissa
3 years 7 months ago

Paella

thania
thania
7 years 3 months ago

I just love to make a pot with different ingredient, and be creative while doing it. These are the best dishes, pure mystery to discover.

Yours looks good, but I find it strange to mix meat and fish, in Spain we call it “Mar y Montaña”, popular in catalunya, chicken and sea food.

A big hug from Spain. Have a nice weekend.

Bob Muir
Bob Muir
7 years 3 months ago

Looks delicious! Question, when a recipe says “2 large chicken breasts”, does it mean two full chicken breasts or does it mean two chicken breast halves?

JD
JD
7 years 3 months ago

Mmm…looks good!

Joyful Abode
7 years 3 months ago

This sounds delicious, Mark! I love the idea of cauliflower “rice”… I’ve used it in place of mashed potatoes before, but not as rice. What a great idea!

annadragon
annadragon
7 years 3 months ago

Ewww tomatoes in my J 🙁 Brown J is tasty but involves a roux. As soon as we get a grain-free roux I’m there!

Brian
Brian
7 years 3 months ago

It sounds awesome! I can’t wait to have it for dinner Monday night.Thanks Mark.

Sue
Sue
7 years 3 months ago

Sounds good but rather than go from a skillet to a pot, lightly cook the chicken and sausage straight in the pot and so the flavours from the frying stay in the pot.

Leah
Leah
1 year 2 months ago

Great tip! Thx.

Michael
7 years 3 months ago

Sounds delicious Mark. Although, I can’t tolerate spicy food all that well, I think a little less chili powder could work for me.

Laura
Laura
7 years 3 months ago

For those that want a great rice substitute, Richard at Free the Animal has great simple recipe using cauliflower. I made some a couple of nights ago and even my non-paleo husband thought it was pretty tasty.

http://www.freetheanimal.com/root/2009/03/steak-tips-masaman-curry-sauce.html

Lori Leduc
Lori Leduc
7 years 3 months ago

I just finished making and eating the Jambalaya. It was really good. Interesting taste and texture with the cauliflower instead of rice. I enjoy the recipes, seeing as I am not a very good cook. This was pretty simple.

Rob
7 years 3 months ago

Im a big fan of Jambalaya. We made this tonight for supper. I love it! Great flavor, very tasty. I thought the cauliflower would take over the dish, but not so. It was perfect. Very good!

As far as the spiciness, it wasnt at all. My wife isnt a big spicy-fan but she loved this as well. Actually, Id like to know how to give it some extra heat.

-Rob

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[…] Fonte: Mark’s Daily Apple – Primal Jambalaya (receita original) […]

Julie
Julie
7 years 3 months ago

Sounds good. I make chicken fried “rice” with cauliflower, so it wil be interesting to try a different dish!

Neal McKegney
Neal McKegney
7 years 3 months ago

Made it last night. Delicious!

Greg S.
Greg S.
7 years 3 months ago

Made it last night for the fam. Excellent. I never tried the “rice” like that before but it was very good. Moving this dish into the rotation!!

Anna
Anna
7 years 3 months ago

I made this dish tonight for my husband and myself…it is fantastic!!! We are both Personal trainers in Las Vegas and we have very much enjoyed “going Primal”! Now we’re working on our clients…all the excuses that “all healthy food tastes like cardboard” are out the window. Recipies like this, prove that healthy food can actually taste great. We love the website, and we’ve been fighting over the book! Mark,the next time your in Vegas, look us up at the 24 Hour Fitness in Summerlin…even our training has gone Primal!!!

Chris
Chris
7 years 3 months ago

I made this last night – cut the recipe in half for just the 2 of us & it came out well. Definitely discovered the power of my food processor on the cauliflower though – overdid it a bit. So the “rice” was a bit small. Still, overall, quite tasty. And not really that spicy…..

Robin
Robin
7 years 3 months ago
I made this tonight. Since I subscribe to the “what’s available in my fridge” method of cooking, I substituted spicy Italian sausage for the Andouille and cilantro for the parsley. Verdict: Pretty good if you think of it as a “Jambalaya-inspired stew”. Not going to do it if you want the jambalaya you grew up with. Tips: Use the shredding attachment on your food processor to get the cauliflower down to “rice size”. Putting in the food processor directly will just give you mush. Also, IMO you should up the chilli powder and decrease the cauliflower (a generous half a… Read more »
Dave
Dave
7 years 3 months ago

This was delicious. My wife used her potato ricer to make the cauliflower “rice”.

Jennifer
Jennifer
7 years 3 months ago

Made this the other night – Fantastic! Used more shrimp (about 3 cups),and shredded the cauliflower with a cheese grater (vs. food processor), and it was all good! My teenager is not crazy about veggies, especially cauliflower, but he gobbled up the whole plate! It’s a “keeper.”

Christian
Christian
7 years 3 months ago

Made it after I had dinner to take to work for lunch the next day,… but ended up downing a bowl before going to bed. Tasted awesome with some splashes of tabasco… My 4 1/2 year old daughter loved it too…it was her first taste of jambalaya. It’s not the best jambalaya I’ve had before, but it’s pretty good and a real easy recipe.

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7 years 3 months ago

[…] Check out this recipe for a healthy alternative! June 16th, 2009 | Category: Workout of the Day | Leave a comment […]

Cynthia Roulston
7 years 3 months ago

The jambalaya was AMAZING!!! My husband was initially skeptical of the paleo diet but has been a willing participant and good sport 🙂 I love winning recipes like these because I can then say “see how yummy eating paleo is?” to remind him it kicks butt living this way! He loved this dish and made the comment “I’d love to eat this every week.”

Krys
7 years 3 months ago

This was my first attempt at using califlower rice, and while I made a mess in the kitchen trying to use the food processor (obviously operator error!) it worked great in this dish. I’ve been eating on it for three days nows, next time I will half the recipe! Thanks for the primal ideas Mark!

Analee
Analee
7 years 3 months ago

This was so freaking awesome that my husband wants this meal to be a weekly thing. I don’t have a food processor, so I successfully shredded the cauliflower in my blender by pulsing it in batches with the “ice crush” setting. Also added some chopped okra and a little bit of crushed red pepper for extra kick.

Matt
Matt
7 years 2 months ago

I made this tonight as per the instructions. Turned out great. The cauliflower rice was great as well. I will do that again with other recipes.

Eddie Garrott
Eddie Garrott
7 years 2 months ago

This one is a winner. Great dish.

Catalina
Catalina
7 years 2 months ago

This is great! I warmed some up the next day for myself and threw in a couple handfuls of baby spinach–gave it a nice green addition.

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[…] for dinner – CrossFit NorCal A delicious, easy meatloaf recipe you can make with the crock pot. Primal Jambalaya – Mark’s Daily […]

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[…] made some great things this weekend including a primal jambalaya, and warm apple chicken salad. I added a few things to each (cabbage and walnuts to the chicken […]

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[…] *pictured primal jambalaya I’ve been eating all week.  Recipe from Mark’s Daily Apple. […]

neile
neile
7 years 1 month ago

we just made this and it was DELICIOUS!! thank you so much!!

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[…] **picture – Liz and I making Primal Jambalaya […]

Nick
Nick
6 years 11 months ago

I made this tonight, delicious! I love the cauliflower in place of rice.

Sam
Sam
6 years 9 months ago

I made this last night and, although very skeptical, my husband agreed to try it. It was great! Not only did I love it, but got huge raves from the doubter. I wasn’t too sure about the cauliflower, but it was perfect.

Jim SIkora Illustration
6 years 8 months ago

Cant wait to make this as soon as the gas gets turned on in our new apartment!!

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6 years 5 months ago

[…] …Read More! […]

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[…] From Mark’s Daily Apple, this delicious and satisfying recipe is both simple and fairly quick to table.   This is a combination of: Chicken, Andouille Sausage and Shrimp, in a tomatoey broth.  Try it without the faux rice, it’s even better (sorry Mark)! […]

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[…] in all, a very good buy. These would be great in a rice-free jambalaya, shrimp/squash/sausage casserole, grilled up on kabobs, sauteed with veggies (I think sweet potato […]

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5 years 10 months ago

[…] This recipe is from Mark’s Daily Apple, which is a great website.  There are tons of recipes, posts, and general information about primal […]

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[…] Jambalaya. Its as much like the cajun food I grew up eating without getting fat in the process. Primal Jambalaya | Mark's Daily Apple I hate Chilies. […]

Helen
Helen
5 years 6 months ago
I recently made this dish – with minor adjustments – and it was awesome!! Instead of just green bell pepper I used yellow, red, orange, AND green. I used turkey smoked sausage instead of andouille and added crushed red peppers (liberally). IT was so good! I took it to work and my co-worker was amazed at the cauliflower “rice”. He said it tasted like rice but the texture was different. I will be making this one over and over again and sharing it with friends. BTW – I got your cookbook as a Christmas gift and have really enjoyed trying… Read more »
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[…] What I have been eating this week: This was truly a delicious meal and for those that like meat there is plenty in there. It makes great next day lunch/tea leftovers too. http://www.marksdailyapple.com/primal-jambalaya/ […]

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[…] week’s CSA, or clear out your refrigerator. As you can see, we’ve deviated a bit from the original MDA recipe, but that’s the beauty of it all- you’ll still end up with a delicious pot […]

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[…] Recipe came straight from Mark’s Daily Apple! […]

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[…] leftovers of this for lunch, even better today. Thanks to Mark at Mark’s Daily Apple for this recipe, I just made a few small […]

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5 years 2 months ago

[…] made and/or ate to paleoc@absurdrec.com. This could be as simple as an apple, or as complex as Paleo Jambalaya — use your imagination. If it is a recipe, please give at least a one-liner description of […]

AndySlammer
AndySlammer
5 years 2 months ago

Awesome! My wife hates tomatoes and onions. She always picks them out of everything I cook. Not this time! She ate 2 big bowls! I do not like really hot stuff and thought the 1 tsp of chili powder was just right. I used Italian sausage, it was great. Also, I just threw in left over cauliflower. I didn’t grind it up, just kinda chopped it slightly. This is a winner in our house!

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