Paleo Jambalaya

prep time:5 min
cook time:15 min
ready in:20 min
  • -1 lb. large shrimp
  • -2-3 Andouille chicken sausage, or chicken sausage of choice
  • -1 tbsp extra-virgin olive oil
  • -1 15 oz. fresh or canned organic diced tomatoes
  • -1 cup organic chicken broth
  • -1 yellow onion, sliced
  • -1 tsp paprika
  • -1 tsp cumin
  • -1/2 tsp cayenne pepper
  • -Freshly ground pepper, to taste
  • -Himalayan sea salt, to taste
  • -1 cauliflower
  • -1 tsp extra-virgin olive oil
  • -1 tsp seasoned rice vinegar
  • -2-3 cloves garlic, crushed
  • -Himalayan sea salt and freshly ground pepper, to taste
  • 1. In a large skillet, heat oil 2. Add in detailed shrimp and sliced sausage, let cook for 3-5 minutes stirring often 3. Add in sliced onions and spices, mix well and let cook for another 5 minutes, stirring often 4. Add in diced tomatoes and chicken broth 5. Bring to a boil then reduce heat and let simmer for about 8 minutesGarlic-y Cauli-Rice1. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency 2. In a medium-sized pot heat oil and garlic 3. Add in cauliflower rice, seasoned vinegar, salt and pepper 4. Let cook, stirring often, for 3-5 minutes 5. Transfer to bowl, pour jambalaya over rice, and serve hot