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6 Jun

Primal Jambalaya

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!

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

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)

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. 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 the recipes in it.

    Helen wrote on March 19th, 2011
  2. 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!

    AndySlammer wrote on July 5th, 2011
  3. I LOVE LOVE LOVE this meal!! It is my fave primal dinner. Also great for breakfast on the run – love non-breakfast foods for breakfast :)

    Rachael wrote on July 28th, 2011
  4. Oh also I can’t eat seafood so I add a little bit of bacon instead! Yummy

    Rachael wrote on July 28th, 2011
  5. this is the cajun jambalaya pasta from the cheesecake factory! i work there and i know how we plate everything, and this my friend, was stolen! maybe yours is similar but that is not your pic!

    ashley wrote on October 28th, 2011
  6. How many does this serve?

    Krista wrote on January 8th, 2012
  7. Made it for the fam tonight. Big hit! I went a little heavier on the chili powder to give it a little more zing.

    Jason wrote on February 24th, 2012
  8. I just made this! It was awesome. I put in a jalapeno with the onion and pepper for some extra heat.

    nachi wrote on June 22nd, 2012
  9. Amazing dish to start my paleo experience!! Thanks!!

    Taylor wrote on January 14th, 2013
  10. Has anyone tried freezng and reheating this dish? I made it and have a TON of leftovers. I’m hoping to freeze it and have some next week. Any thoughts?

    Primal SF wrote on January 16th, 2013
    • I make this in batches of about 3 gallons and freeze them in Pint ziplocks for lunches. Works great and is very convenient.

      AndySlammer wrote on February 3rd, 2014
  11. I tried to copy and paste your recipe and it pastes the recipe in tiny type so small that I can’t read it.
    Do you have any suggestions for me on how to copy and paste so I can read the recipe?

    Michelle wrote on February 1st, 2013
  12. Good lord! Just made this dish with a few changes. Instead of chicken (not my fave) I used scallops. I used rotel instead of diced tomatoes and cut the cauliflower back to 1/2 head. Used creole seasoning instead of chili powder. And BAM! It is hotter than one hundred hells, but one of the best things I’ve ever eaten.

    Shelly wrote on December 30th, 2013
    • And the heat does not hit you until half way through. FYI.

      Shelly wrote on December 30th, 2013
  13. Is it supposed to be like a stew? Mine turned out nothing like the picture. Definitely cutting back on the cauliflower next time.

    Leah wrote on July 24th, 2015
  14. i put this into myfitnesspal and even using half the cauliflower head and no shrimp/chicken only sausage..somehow my macros came out with 43g carbs/serving!!! Is that right? Even if you do “net carbs” it’s nowhere near 16g.

    erica wrote on January 21st, 2016

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