Paleo Jambalaya, A Creole Red Jambalaya © 2012 . All rights reserved.

Paleo Jambalaya, A Creole Red Jambalaya

This Paleo Jambalaya recipe is a traditional Creole-style red jambalaya with chicken, shrimp and Andouille sausage. It also has tomatoes, which is different than the Cajun version, which has no tomatoes. It was originally created by the Spanish as an attempt to make paella with local foods, but over the years has evolved into an entirely different food…which we happen to really enjoy. It looks much more complicated than it is. You really just throw everything in a pot at different times, then let it cook for a while. We like ours spicy…with a kick to it. I really don’t think we’ve ever had jambalaya that wasn’t spicy. NOTE: if you are an athlete and you eat a little rice, omit the cauliflower and substitute rice there, also, add 1 additional cup of chicken stock. Otherwise, rock on.

So we finally bought plane tickets to go back to Indiana for Thanksgiving and I’m so excited to see the family. I love that we’re all going to be home at the same time. And Angel and I are going to get pictures taken for the first time too, so that’s nice – it’s always good to have some pics together lookin good. I’m really excited that my family is placating me with putting him in the family pictures, even though we aren’t married yet. Makes me feel good that they love him so much! Otherwise, just keepin busy with work and gearing up for our Thanksgiving menus!

Paleo Jambalaya 

2 Tbsp Pork Fat*

2 Chicken Breast

16 raw jumbo Shrimp

Paleo Adobo Seasoning

Paleo Blackened Seasoning

2 small Yellow Onions

1 Red Bell Pepper

1 Green Bell Pepper

3 Celery ribs

6 Garlic cloves

3 Andouille Sausages

1 head Cauliflower

3 Bay Leaves

3 tsp Coarse Sea Salt

2 tsp Black Pepper

1 tsp ground Paprika

1 tsp ground Chipotle Pepper

1 tsp ground Cayenne Pepper

1 tsp dried Oregano

1 tsp dried Thyme

2 cups Chicken Broth

2 cups Water

1 Tbsp raw Honey

2 Beefsteak Tomatoes

4 Tbsp fresh Parsley

Dice the chicken and peel the shrimp. Dust both lightly with Paleo Adobo Seasoning and Paleo Blackened Seasoning. Keep the shrimp and chicken separate and set aside.

Dice the onion, peppers, celery, and garlic. Slice the sausages into ¼” pieces. Heat the oil in a large pan over medium-high heat and sauté the diced ingredients for 4-6 minutes, or until the onions are translucent.

Next, rice the cauliflower (= cut into rice-like pieces). Add the cauliflower (if you choose to use rice, this is where you’d do so), diced chicken, black pepper, sea salt, paprika, chipotle pepper, cayenne pepper, oregano and thyme to the onion mixture. Cook for 2-3 minutes.

Add the broth, water, tomatoes (diced), bay leaves, and honey to the onion mixture and bring to a boil.

Cover and reduce the heat to medium-low and simmer for about 12-22 minutes.

Last, add the shrimp and cook another 4-6 minutes or until the shrimp is pink and cooked through. Let stand for about 5 minutes, remove the bay leaves from the mixture, stir in the parsley and serve.

Serves 4-6

Looking for game day alternatives? Try our Paleo Bison Chili or Paleo Cocktail Meatballs!