Paleo Jambalaya with Cauli Rice

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! Paleo Jambalaya with Cauli Rice | 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 cafĂ©, 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! 

Raw Oysters in New Orleans 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. 

Dinner at Oceana Grill 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! 

Paleo Jambalaya with Cauli Rice
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  1. 1 tablespoon ghee or extra virgin olive oil
  2. 1 small onion, chopped
  3. 2 cloves of garlic, minced
  4. 1 red pepper, diced
  5. 2 stalks of celery, chopped
  6. 1 14.5-ounce can diced tomatoes
  7. 1 14.5-ounce can chicken broth
  8. 1 teaspoon coconut aminos
  9. 1 tablespoon cajun spices
  10. 1 bay leaf
  11. 1 small head cauliflower, riced
  12. 1 lb Andouille sausage, sliced
  13. Shrimp (See note below)
  1. In a heavy-bottomed pot, melt ghee and cook the garlic and onions until the onions are translucent.
  2. Add the Andouille sausage, celery, and red pepper and cook for about 3 minutes.
  3. Add tomato, coconut aminos, chicken stock, cajun seasoning, and bay leaf, raise the heat to high and bring to a boil.
  4. 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.
  5. When the liquid has reduced, add the riced cauliflower and stir to incorporate.
  6. Remove the bay leaf and serve with hot sauce, if desired.
  1. 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.
Adapted from Emeril Lagasse
Adapted from Emeril Lagasse
Cucina Kristina

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