Jambalaya

This bayou classic combines so many wonderful flavors and textures. We didn’t have to tweak this classic too terribly much to make it paleo friendly. Traditionally, the rice for this meal will soak up a fair portion of your liquid. Cauliflower rice does some of that for you here, and is a lot less inflammatory and is far lower in carbohydrates.

2 tablespoons (30 ml) coconut or avocado oil, divided
1 tablespoon Cajun seasoning
¾ pound (340 g) andouille sausage, sliced into rounds
1 pound (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
1 large onion, diced
1 green pepper, diced
3 stalks celery, diced
1 tablespoon garlic, minced
16 ounces (475 mL) crushed tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon (5 ml) celery salt
½ teaspoon Tabasco
2 teaspoons (10 ml) Worcestershire sauce
1 teaspoon filé powder
2 cups (500 mL) chicken broth
1½ cups (225 g) riced cauliflower ( recipe here)

1. Heat 1 tablespoon (15 ml) of oil in a large heavy pot over medium heat.
2. Keeping the sausage and chicken separate from one another, toss both with Cajun seasoning to coat. Sauté sausage until browned. Remove with slotted spoon, and set aside.
3. Add 1 tablespoon (15 ml) oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
4. In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
5. Stir in crushed tomatoes, and season with red pepper, black pepper, celery salt, Tabasco, Worcestershire sauce and filé powder. Stir in chicken and sausage.
6. Cook for 10 minutes, stirring occasionally.
7. Stir in the chicken broth. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until liquid is slightly reduced.
8. Serve with riced cauliflower.

Variations—Absolutely try this using turkey or duck in place of chicken.

Ingredient Notes—As mentioned elsewhere in this book, you’ll want to keep an eye on the Worcestershire sauce you use, as some do contain gluten. We find the Lea & Perrins reduced-salt brand seems to be okay for our standards (no gluten/soy, minimal amounts of sugar).

Plan Ahead—Have the cauliflower rice already prepared, and you can sauté it a bit beforehand if you’d like your cauliflower cooked.

Hint—Individual servings of this dish freeze well.

More Recipes You'll Love

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• Harvest Spinach and Sprouts
• Sheepishly good meatballs

Jambalaya browns Cajun-seasoned andouille sausage and chicken in one pot, then simmers them with the holy trinity of onion, pepper, and celery in crushed tomatoes. File powder and Tabasco keep it honestly bayou, and riced cauliflower soaks up the juices like rice never could. Deep flavor, freezer-friendly portions.

Pro Tips

• Toss the sausage and chicken with Cajun seasoning separately and brown them in batches - that fond is the flavor foundation of the whole pot.
• Keep the Worcestershire sauce gluten-free; the recipe flags Lea & Perrins reduced-salt as its trusted brand.
• Cauliflower rice absorbs liquid like traditional rice, so saute it first if you prefer it cooked through.
• Simmer the full 25-30 minutes until the liquid reduces slightly - that is when it turns from soupy to jambalaya.

Frequently Asked Questions

Is this jambalaya paleo?

It is built on cauliflower rice instead of white rice - lower in carbs and less inflammatory, per the recipe.

Can I use other meats?

Turkey or duck stand in for the chicken per the variation, and the andouille stays put.

Does it freeze well?

Individual servings freeze well - the recipe's own hint.

Recipe Card

Stav Kogan

Jambalaya

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp coconut or avocado oil, divided
• 1 tbsp Cajun seasoning
• ¾ lb (340 g) andouille sausage, sliced into rounds
• 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
• 1 large onion, diced
• 1 green pepper, diced
• 3 stalks celery, diced
• 1 tbsp garlic, minced
• 16 oz (475 mL) crushed tomatoes
• ½ tsp red pepper flakes
• ½ tsp ground black pepper
• 1 tsp celery salt
• ½ tsp Tabasco
• 2 tsp Worcestershire sauce
• 1 tsp filé powder
• 2 cups (500 mL) chicken broth

Method

 

1. Heat 1 tablespoon of oil in a large heavy pot over medium heat.
2. Keeping the sausage and chicken separate from one another, toss both with Cajun seasoning to coat.
3. Sauté sausage until browned.
4. Remove with slotted spoon, and set aside.
5. Add 1 tablespoon oil, and sauté chicken pieces until lightly browned on all sides.
6. Remove with a slotted spoon, and set aside.
7. In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
8. Stir in crushed tomatoes, and season with red pepper, black pepper, celery salt, Tabasco, Worcestershire sauce and filé powder.
9. Stir in chicken and sausage.
10. Cook for 10 minutes, stirring occasionally.
11. Stir in the chicken broth.
12. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until liquid is slightly reduced.
13. Serve with riced cauliflower.

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