Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
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. Amazing dish to start my paleo experience!! Thanks!!

    Taylor wrote on January 14th, 2013
  2. 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
  3. 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
  4. 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
  5. 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

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