Paleo Jambalaya
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I have spent the past two month rewriting 900 recipe cards and last week I came across my Shrimp Jambalaya recipe and thought it would be the perfect recipe to give a makeover! This new version still contains all of the original flavors, but I gave it a low-carb makeover to create an amazing Whlole30, Keto and Paleo Jambalaya that the entire family will love!
You still get shrimp, chicken and sausage mixed with green pepper, onion and celery spiced with creole seasonings in a delicious tomato/chicken broth!! With all of these delicious flavors in the bowl, no one will notice that the rice is made of cauliflower. 😉
How to prepare Paleo Jambalaya:
Heat oil in a Dutch oven or heavy pot over medium heat. When hot, add the onion, celery, jalapeno and bell pepper. Saute until softened, about 5 to 7 minutes….
Add the chicken pieces and garlic. Cook until chicken is nearly cooked through…..
Add the Creole seasoning and sausage slices…..
Stir to combine, then add the diced tomatoes, bay leaves and chicken stock…..
Bring mixture to a boil then reduce heat to LOW and simmer for 15 minutes stirring occasionally.
Stir in the cauliflower rice and shrimp…..
Cook on low, stirring occasionally until the shrimp turn pink and the rice is heated through. Do not over cook the shrimp!!
Ladle jambalaya into bowls and top with parsley and green onions…..
So much flavor, and so filling!!
Notes:
- I used Tony Chachere’s Original Creole Seasoning. {affiliate link}
- Emeril’s Bayou Blast is much spicier if you are looking for more heat!!
- I could not find sugar-free/nitrate-free anduille sausage anywhere, so I used Pederson’s Uncured, no sugar Smoked Kielbasa.
More delicious low-carb recipes:
Enjoy!!
Paleo Jambalaya
Ingredients
- 1 Tablespoon olive oil
- 1 medium green bell pepper diced
- 1 stalk celery diced
- ½ medium red onion diced
- 1 Tablespoon diced jalapeno
- ½ pound chicken thighs cut into bite-sized pieces
- 3 large cloves garlic minced
- 1 ½ Tablespoons creole seasoning add more or less depending on desired spice level
- 6 ounces Andouille sausage sliced**
- 1 ½ cups chicken stock heated
- 14.5 ounce can fire-roasted diced tomatoes
- 2 bay leaves split in half
- 5 cups cauliflower rice
- ¾ pound shrimp medium-sized peeled and deveined
- 2 green onions chopped - to garnish
- 2 Tablespoons chopped Italian parsley to garnish
Instructions
- Heat oil in a Dutch oven or heavy pot over medium heat. When hot, add the onion, celery, jalapeno and bell pepper. Saute until softened, about 5 to 7 minutes.
- Add the chicken pieces and garlic. Cook until chicken is nearly cooked through.
- Add the Creole seasoning and sausage slices.
- Stir to combine, then add the diced tomatoes, bay leaves and chicken stock.
- Bring mixture to a boil then reduce heat to LOW and simmer for 15 minutes stirring occasionally.
- Stir in the cauliflower rice and shrimp. Cook on low, stirring occasionally until the shrimp turn pink and the rice is heated through. Do not over cook the shrimp!!
- Ladle jambalaya into bowls and top with parsley and green onions.
Notes
- I used Tony Chachere's Original Creole Seasoning. {affiliate link}
- Emeril's Bayou Blast is much spicier if you are looking for more heat!!
- **I could not find sugar-free/nitrate-free Anduille sausage anywhere, so I used Pederson's Uncured, no sugar, Old-World Kielbasa.
