Jambalaya recipe

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This bayou classic combines so many wonderful flavors and textures. We didn’t have to tweak this classic too terribly much to make it paleo friendly. Traditionally, the rice for this meal will soak up a fair portion of your liquid. Cauliflower rice does some of that for you here, and is a lot less inflammatory and is far lower in carbohydrates.


  • 2 tablespoons coconut or avocado oil, divided
  • 1 tablespoon Cajun seasoning
  • ¾ pound (340 g) andouille sausage, sliced into rounds
  • 1 pound (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large onion, diced
  • 1 green pepper, diced
  • 3 stalks celery, diced
  • 1 tablespoon garlic, minced
  • 16 ounces (475 ml) crushed tomatoes
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 1 teaspoon celery salt
  • ½ teaspoon Tabasco
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon filé powder
  • 2 cups (500 ml) chicken broth
  • 1½ ups (225 g) riced cauliflower
How to Make It
  1. Heat 1 tablespoon of oil in a large heavy pot over medium heat.
  2. Keeping the sausage and chicken separate from one another, toss both with Cajun seasoning to coat. Sauté sausage until browned. Remove with slotted spoon, and set aside.
  3. Add 1 tablespoon oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  4. In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
  5. Stir in crushed tomatoes, and season with red pepper, black pepper, celery salt, Tabasco, Worcestershire sauce and filé powder. Stir in chicken and sausage.
  6. Cook for 10 minutes, stirring occasionally.
  7. Stir in the chicken broth. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until liquid is slightly reduced.
  8. Serve with riced cauliflower.

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