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!
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)
Subscribe to Mark’s Daily Apple feeds
Posted By: Mark Sisson
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.
Cant wait to make this as soon as the gas gets turned on in our new apartment!!
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.
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!
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
Oh also I can’t eat seafood so I add a little bit of bacon instead! Yummy
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!
How many does this serve?
Made it for the fam tonight. Big hit! I went a little heavier on the chili powder to give it a little more zing.
I just made this! It was awesome. I put in a jalapeno with the onion and pepper for some extra heat.
Amazing dish to start my paleo experience!! Thanks!!
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?
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?