Jambalaya is a traditional Louisiana dish made with andouille sausage and thickened with rice. This version uses cauli rice and is Paleo-friendly. You could absolutely add rice to this recipe in place of the cauli rice, but I decided to swap out the rice for cauliflower to add more veggies to this dish. The choice is yours! If you follow me on Instagram, you probably know that I spent my spring break eating my way through New Orleans. The NOLA food scene reminded me of San Francisco in the sense that every place we ate, whether it was a highly recommended restaurant or a side street café, had amazing, fresh, out of this world food. The oysters we had down there were the best I’ve had to date and I am vowing to eat nothing but oysters on my next trip!
We arrived on a Sunday, checked into our hotel and ventured out to find something to eat. A friend had recommended the Oceana Grill in the French Quarter so we decided to grab dinner there before heading out for the evening.
We immediately ordered up a dozen oysters and were a little surprised when they arrived at our table warm and topped with cheese. I guess we should have read the menu because apparently this is one of the things the Oceana Grill is known for! Whoops. I am typically not a fan of hot oysters, but these were delicious so the mixup ended up being a happy accident. (Note: For tasty raw oysters in the French Quarter, head 2 blocks down the street to the Acme Oyster House. Yum!)
For our main courses, my husband ordered chicken fettuccine and I had jambalaya. Our conversation was totally nonexistent because we were too busy stuffing our faces to be bothered to talk to each other. As you can see, neither dish was a disappointment.
As soon as I returned to Chicago, I took a trip to my favorite culinary wonderland, The Spice House. They had three different Cajun seasoning mixes, regular, extra hot and salt-free. For my recipe, I used the regular and it packed a nice heat that wasn’t over powering and didn’t linger for a long time after eating. If you like things spicy, their extra hot mix is worth a try!
- 1 tablespoon ghee or extra virgin olive oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 red pepper, diced
- 2 stalks of celery, chopped
- 1 14.5-ounce can diced tomatoes
- 1 14.5-ounce can chicken broth
- 1 teaspoon coconut aminos
- 1 tablespoon cajun spices
- 1 bay leaf
- 1 small head cauliflower, riced
- 1 lb Andouille sausage, sliced
- Shrimp (See note below)
- In a heavy-bottomed pot, melt ghee and cook the garlic and onions until the onions are translucent.
- Add the Andouille sausage, celery, and red pepper and cook for about 3 minutes.
- Add tomato, coconut aminos, chicken stock, cajun seasoning, and bay leaf, raise the heat to high and bring to a boil.
- Reduce the heat to medium-low and simmer for 30 minutes or until the liquid has reduced to about 1/4 of it's original depth.
- When the liquid has reduced, add the riced cauliflower and stir to incorporate.
- Remove the bay leaf and serve with hot sauce, if desired.
- Since cooked shrimp does not keep well in the refrigerator, I only added in 12 shrimp tails, which was enough for 2 servings. We plan on adding more shrimp when we reheat the leftovers. This made approximately 6 servings.