Paleo Shrimp Jambalaya

Disclaimer- I’m not an expert on jambalaya or Cajun food so if you’re expecting this to taste like your Aunt Jamima’s famous Cajun jambalaya you might be a little disappointed. However, if you’re expecting a darn good, healthy Paleo meal to add a little spice and variety to your dinner table, well then this is the dish for you!


  • 1 tbs coconut oil
  • 1 small onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 4 stalks celery, diced
  • 1.5 cups cherry tomatoes (chopped larger tomatoes works just fine)
  • 3 cloves garlic, minced
  • 2 tsp red pepper flakes
  • 2 tsp oregano, dried
  • 1 tsp thyme, dried
  • 1/2 tsp sea salt
  • 1 head cauliflower, riced
  • 1 pound shrimp, cooked and peeled
  • 2 sausages (I used chicken andouilli)
  • 1/2 cup fresh parsley, chopped
  • 4 green onions, chopped
  • Hot sauce of choice, optional



  1. Rice cauliflower in food processor or by hand (OR do yourself a favor and buy Trader Joes Riced Cauliflower in the frozen food section).
  2. Add oil to pan if shrimp isn’t yet cooked, I usually cook it separately first then set it aside so it doesn’t get overcooked. Simply toss it in the pan you’ll use for the jambalaya and cook about 5-6  minutes on medium heat until pink, stirring frequently then remove from pan and set aside.  (I used my cast iron skillet)
  3. Add onion, garlic, mushrooms, celery and peppers and cook until tender (about 5 minutes) stirring frequently.
  4. Stir in cauliflower, tomato sauce, tomatoes and seasonings.
  5. Cook on medium heat, stirring frequently about 10-15 minutes, add shrimp just before done cooking
  6. Top with freshly chopped green onion, parsley and hot sauce if desired


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