Jambalaya
with shrimp / sausage / cauliflower
Jambalaya is a Cajun-inspired one-pan dish made of vegetables, sausage and shrimp. Layers of flavor build as the dish cooks, but onions, bell peppers and celery (often called the "holy trinity") get things started.
Smarts: Classic Jambalaya includes rice, but cauliflower adds a starchy flavor and texture to this paleo version.
Smarts: Classic Jambalaya includes rice, but cauliflower adds a starchy flavor and texture to this paleo version.
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Proteins
Cuisines
Ingredients
Jambalaya:
- Shrimp, peeled and deveined - 1 lb
- Cauliflower florets, frozen - 12 oz
- Onions, medium - 1 , chopped
- Bell peppers, green - 1 , diced
- Celery - 3 ribs , diced
- Garlic - 4 cloves , chopped
- Sausage, andouille (pre-cooked or smoked) - 8 oz , sliced (this can be spicy, so sub any mild pre-cooked sausage if you prefer)
- Cajun seasoning - 3 tsp
- Thyme, dried - 1 tsp
- Oregano, dried - 1 tsp
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 2 cups
- Bay leaves - 2
- Green onions - 2 stalks , white and green parts chopped and combined
- Hot sauce (opt) - for serving
Prep
- Shrimp / Cauliflower - Defrost shrimp and cauliflower.
- Onions / Bell peppers / Celery / Garlic / Sausage - Prep as directed. Combine onions, bell peppers and celery. Store garlic and sausage in separate containers. (Can be done up to 5 days ahead)
- Make spice mix - Combine Cajun seasoning, thyme and oregano. (Can be done up to 5 days ahead)
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Make
- Heat a Dutch oven with oil over medium-high heat. Add sausage and saute until sausage is browned on the outside, ~5 minutes.
- Set sausage aside and return pan (including drippings) to medium-high heat. Add onions, bell peppers and celery and saute until tender, ~5 minutes. Add garlic, tomato paste and spice mix and saute for 1 minute until fragrant.
- Add sausage back into the pan with tomatoes (including liquid), stock and bay leaves. Bring to a simmer.
- Cover pan and simmer for 20 minutes to let the flavors come together.
- While jambalaya cooks, chop green onions (both white and green parts).
- Stir shrimp and cauliflower into jambalaya and put the lid back on. Simmer for 5 minutes more, until shrimp is pink and cooked through. Season with some salt, pepper and some hot sauce (if you’d like). Remove and discard bay leaves.
- Top jambalaya with green onions. Enjoy!
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