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.
(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!
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.