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Jambalaya
with shrimp / sausage / cauliflower

Active: 40 min Total: 40 min

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.

Tags

Ingredients

Servings:
4
Metric
Jambalaya:
  • Shrimp, peeled and deveined - 1 lb
  • Cauliflower florets, frozen - 12 oz
  • Onions, medium - 1, chopped
  • Bell peppers, green - 1, diced
  • Celery - 3 stalks, 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Shrimp / Cauliflower - Defrost shrimp and cauliflower.
  2. 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)
  3. Make spice mix - Combine Cajun seasoning, thyme, and oregano. (Can be done up to 5 days ahead)

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Make

  1. 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.
  2. 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.
  3. Add tomatoes (including liquid), stock, and bay leaves. Bring to a simmer.
  4. Cover pan and simmer for 20 minutes to let the flavors come together.
  5. While jambalaya simmers, chop green onions (both white and green parts).
  6. 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.
  7. Top jambalaya with green onions. Enjoy!

Nutrition Facts

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Servings Per Recipe 4
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Reviews

Ratings

Original (65)
Gluten-free (3)
Paleo (6)
Vegetarian (10)

49 reviews

Easy and delicious.

By: Kimberly
Posted: Oct 12, 2019
Diet: Gluten-free
0 Helpful

Would make this again. Lots of leftovers and it fits in the Dutch oven with 8 servings

By: Grace
Posted: Jul 23, 2019
Diet: Vegetarian
0 Helpful

Very good. And simple enough for even me to cook!

By: Charlie
Posted: May 02, 2019
Diet: Original
0 Helpful

Made it with mild italian sausage as my kids are not huge spicy food lovers. Otherwise made as written - it was loved by all!

By: Rose
Posted: Apr 29, 2019
Diet: Original
0 Helpful

Made it just as the recipe is written and it was delicious! Flavorful and a good balance of ingredients. Such an easy one pot meal. Will definitely be making again!

By: Bernadette
Posted: Apr 21, 2019
Diet: Original
0 Helpful

Delicious!

By: Christie
Posted: Mar 31, 2019
Diet: Original
0 Helpful