This down home Southern by-way-of French Creole dish is pack full of flavor and filling. Choose your smoked sausage, choose your chicken, and get ready to chop and throw in your veggies. Cauliflower heads up this expedition. Riced in a food processor or minced by hand, this amazing little vegetable comes in handy as a hearty rice substitute. Then it’s time for the onions, peppers and tomatoes – and it’s everyone in the pool. Garlic, paprika, oregano, cayenne, thyme, parsley and pepper give this Cajun cooking its classic pizzazz. ‘Tis the season for seasonings, meats and veggies greetings. Happy Paleo-Days!
Total Time to Make: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
- 2 smoked sausage links (andouille, chorizo, etc.)
- 2 chicken breasts
- 1 cup chicken broth
- 1 head cauliflower
- 1 yellow onion
- 1 green bell pepper
- 6 oz (1 can) organic tomato paste
- 14 oz (1 can) organic diced tomatoes
- 2 garlic cloves
- 2 tablespoons coconut oil
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Pinch ground black pepper
- Pinch Celtic sea salt
- Heat large pot over medium heat. Add coconut oil to hot pot.
- Finely dice or mince cauliflower. Or rice cauliflower in food processor with shredding attachment.
- Slice sausage and dice chicken breasts. Peel and mine garlic. Peel and dice onion. Stem, seed and vein bell pepper, then dice.
- Add garlic to hot oiled pot and stir until it becomes fragrant. Add onions and bell peppers and sauté about 5 minutes, until onions become translucent.
- Add riced cauliflower, sausage, chicken and broth. Stir, then cover for 5 minutes.
- Add whole can of diced tomatoes, tomato paste, and spices. Stir with large wooden spoon to combine.
- Cover for another 5 – 10 minutes, until cauliflower is tender and meat is cooked through.
- Remove from heat and let cool for 5 minutes.
- Use ladle or serving spoon to serve hot.
This dish develops in aroma and flavor quickly, but keeps well for later trips to the fridge. Midnight snacking and next day leftovers leave Paleo Jambalaya at the forefront of the never-ending delicious decision of your rockin’ icebox. Just seal in the awesomeness with a container and it will keep in your color until you’re ready to let go and dig in.