Jambalaya
with shrimp / sausage / cauliflower

Name: Jambalaya
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 12 oz Cauliflower florets, frozen; 1 Onions, medium, chopped; 1 Bell peppers, green, diced; 3 ribs Celery, diced; 4 cloves Garlic, chopped; 8 oz Sausage, andouille (pre-cooked or smoked), sliced (this can be spicy, so sub any mild pre-cooked sausage if you prefer); 3 tsp Cajun seasoning; 1 tsp Thyme, dried; 1 tsp Oregano, dried; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 2 cups Stock, any type; 2 Bay leaves; 2 stalks Green onions, white and green parts chopped and combined; for serving Hot sauce (opt)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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 that was first featured in 2018.

Ingredients

Metric

Servings:

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. Drain off excess oil.
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 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 simmers, 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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