Image of Paleo Jambalaya served with Cauliflower Rice
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Paleo Jambalaya with Cauliflower Rice

Just in time for Mardi Gras, but perfect anytime you're craving the flavors of New Orleans. My delicious Paleo Jambalaya is full of chicken, andouille sausage and shrimp and served with cauliflower rice.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Servings: 6 servings
Author: Lynette ~ TheGrain-FreeKitchen.com

Ingredients

  • 2 12oz packages Trader Joe's Riced Cauliflower or 1 1/2 cups of other cauliflower rice
  • 4 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 6 chicken thighs cut into 1" pieces
  • 1 medium onion diced
  • 2 stalks celery diced
  • 1 large bell pepper diced
  • 4 precooked smoked andouille sausages sliced into 1/4" diagonals
  • 1 28 oz can diced tomatoes
  • 1/2 cup bone broth
  • 1 lb wild shrimp peeled, deveined, tails removed
  • fine sea salt to taste
  • fresh cracked black pepper to taste
  • parsley, lemon or lime wedges optional for garnish

Instructions

  • Empty one package of Trader Joe's Riced Cauliflower into a bowl and microwave UNCOVERED on high for 5 minutes. Remove and repeat with the 2nd package and set aside.
  • Into a medium sized bowl, place 2 Tbsp of oil, oregano, smoked paprika, thyme, cayenne, onion powder, garlic powder and chicken. Toss or stir to coat the chicken. Set aside.
  • Place remaining 2 Tbsp oil In a large skillet over medium high heat and brown the chicken thighs for 3 minutes. Turn the chicken over and brown another 2 - 3 minutes or until cooked through . You may have to do this in more than 1 batch - do not overcrowd the pan. Remove cooked chicken to a plate and repeat until all chicken is cooked. Set aside.
  • To the skillet, add more oil if necessary. Then add in the onions, celery and bell pepper and cook for approximately 5 minutes or until the vegetables are softened. Be sure to scrape up the delicious flavor packed browned bits left behind from the chicken.
  • Add in the andouille sausage and cook another 2 minutes...I like to brown the sausage a bit, even though it's already precooked.
  • Return the chicken and it's accumulated juices back into the skillet and add in the diced tomatoes and bone broth. Cook for about 3 minutes to let the flavors marry, stirring occasionally.
  • Add in the shrimp, give it a quick stir and then cover the skillet. Cook until the shrimp is no longer opaque, about 5-8 minutes depending on the size of your shrimp. Adjust seasoning to your liking with fine sea salt and fresh cracked pepper.
  • For a more traditional Jambalaya, stir in the cauliflower rice and cook for another minute. 
    Or...if you prefer, you can place the cauliflower rice into a mound in the center of your serving bowl and spoon the Paleo Jambalaya around the mound of cauliflower rice. 
  • Garnish with chopped parsley and lemon or lime wedges. Serve immediately.

Notes

Please note that I use Trader Joe's Frozen Riced Cauliflower for this recipe, which makes it easier and less time consuming to prepare. Any cauliflower rice will do, homemade or store bought.
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