03 Jul 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
- Rice cauliflower in food processor or by hand (OR do yourself a favor and buy Trader Joes Riced Cauliflower in the frozen food section).
- 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)
- Add onion, garlic, mushrooms, celery and peppers and cook until tender (about 5 minutes) stirring frequently.
- Stir in cauliflower, tomato sauce, tomatoes and seasonings.
- Cook on medium heat, stirring frequently about 10-15 minutes, add shrimp just before done cooking
- Top with freshly chopped green onion, parsley and hot sauce if desired