Paleo Jambalaya

Aw yiss, it’s been months and months since I posted a recipe! I had a hankering for jambalaya tonight, which I don’t eat nearly enough of and have never tried making at home before. My only problem: I didn’t have several crucial ingredients, namely andouille sausage and shrimp. BUT I did have salami (salami isn’t typically accepted as a paleo food due to being processed, but it IS delicious and I happened to have some on hand) and tilapia, and I did NOT want to go to the store! So I made a few substitutions.

The results? Delicious.


14 oz chicken broth or water

(1) 6 oz can tomato paste

(1) 15 oz can diced tomatoes

1 red bell pepper

5 garlic cloves, minced

1 whole head cauliflower

About 1 lb boneless chicken cutlets

1 lb andouille sausage (or about 5 oz salami, if you’re me), chopped

2 chopped tilapia filets

2 tsp chili powder

1/2 tsp hot sauce (I used Tapatio)

1 tsp cayenne pepper

1/2 tsp sea salt

2 tsp onion powder

2 tsp basil

Coconut oil, for cooking



Heat a little coconut oil in the bottom of your cooking pot on medium-high heat and add the raw chicken. Cook for a few minutes, then add the 2 tsp basil and minced garlic and turn the chicken over. Add a little more cooking oil if necessary. Meanwhile, chop the bell pepper and saute until soft in a little coconut oil. I have to make sure it’s REALLLLY soft because I live with a certain someone who hates any vegetable that crunches.

IMG_6284Now check back in on the chicken. Using forks, shred the chicken once it’s mostly cooked.

IMG_6282Accidentally drop a little on the floor for the starving animal of your choice.

IMG_6287Add the chicken broth (or water), the sausage/salami, tilapia, tomatoes, tomato paste, cooked bell pepper, and all the spices. Bring to a boil and then reduce the heat to low, cover and simmer.

IMG_6285Meanwhile, rice the cauliflower in a food processor or by hand and saute in a little coconut oil for 5-10 minutes, until it begins to brown slightly at the edges and become more translucent.

IMG_6293(Check here for a complete tutorial on cauliflower rice). Add the cauliflower to the pot 10-20 minutes before you plan to serve it, and allow to simmer lightly on low.

Some people like their jambalaya spicier, so add more hot sauce/chili powder to suit your tastes. I definitely did!


A misshapen cooking pot is just a sign that it’s been *very* well loved.

Of course jambalaya is best served with a huge slab of buttery cornbread, but since that isn’t exactly paleo I made these lovely coconut flour biscuits from Wellness Mama instead, which are very reminiscent of cornbread and pair nicely with a spicy stew.


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