Jambalaya Recipe

February 06, 2020

Jambalaya Recipe

Don't Judge. Can you believe I actually had to look up the difference between Jambalaya and Gumbo? All these years, I'd assumed that they were pretty much the same thing--a little more of this and a little less of that kind of relationship. I couldn't be more wrong. After searching Pinterest for the perfect "adaptable" cajun-inspired dish, I settled on Jambalaya. Not gonna lie, gumbo's flour roux was what tipped the scales in jambalaya's favor.

If you're searching for a seasonal dish that embraces Mardi Gras, look no further. This dish doesn't disappoint and makes for some really good leftovers too!

Serves: 4 with leftovers

Ingredients

  • A swirl of extra virgin olive oil around the pot
  • 1 large yellow onion, diced
  • 2 celery ribs, diced
  • 2 green bell peppers, diced 
  • Salt and fresh ground pepper
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken breasts cubed
  • 1/4 tsp paprika
  • 1 tsp oregano
  • 3 spicy sausage links, no sugar added
  • 2 tbsp tomato paste
  • cup chicken broth
  • 1 14.5-oz can diced tomatoes
  • 1 cup cauliflower, diced 
  • 1 tsp or to taste, cajun seasoning- I used this brand
  • 1 pound fresh shrimp peeled and deveined (yes, the gray colored ones!)
  • 2 green onions sliced for garnish
  • Fresh parsley for garnish

Instructions

  • Heat Extra Virgin Olive Oil in a large Dutch Oven
  • Add diced onions, celery, and bell peppers and salt and pepper
  • Cook till tender. Stir in garlic and cook for 1 minute
  • Stir in chicken and add paprika and oregano
  • Cook for 7-10 minutes, or until chicken is browned on all sides
  • Stir in sliced sausage and tomato paste; cook for 1 minute
  • Add chicken broth, crushed tomatoes, cauliflower and cajun seasoning
  • Bring mixture to a boil; reduce heat to medium low
  • Cook for 5-7 minutes, or until cauliflower al-dente and most of the liquid is reduced
  • Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through, cover with lid.

  • Remove from heat.
  • Garnish with sliced green onions and dried parsley and let the good times roll!

 

Recipe credit to Katerina from Diethood.com. I made just a few tweaks to make this SCD, Paleo, and Keto compliant. For original recipe, you can find it here





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