All of the recipes contained herein are Paleo friendly and are gluten, dairy and wheat free in most cases. You may tweak them to your tastes or to avoid allergic reactions to certain foods.
This one is a spicy Southern dish. I used El Pato sauce, but if you are not a fan of spicy foods, you might consider regular tomato sauce instead. Look for sausages that don't contain nitrates.
10 min prep time
25 min cooking time
• 1 Tbsp olive oil + 1 tsp, divided
• 1/2 lb spicy sausage, sliced (look for anoudale sausage)
• 1/2 lb shrimp
• 1 C chopped onion
• 3/4 C chopped green pepper
• 1/2 C chopped celery
• 2 C chicken broth
• 1 1/2 C water
• 1 tsp cajun seasoning + 1/8 tsp, divided
• 1 bay leaf
• 2 cans El Pato tomato sauce
• 1 1/2 C finely chopped cauliflower
• Dash of cayenne pepper
In a large skillet, heat the olive oil, sausage, onion, peppers, and celery. Saute for around 5 minutes, then add the seasoning and bay leaf. Cook for 1 minute more. Add the tomato sauce, chicken broth, water, and cauliflower. Bring to a boil, then cover, reduce heat to medium low, and simmer for 20 minutes. Remove the bay leaf.
In another skillet, saute 1/2 lb of shrimp, 1/8 tsp cajun seasoning, and a dash of cayenne pepper in 1 tsp oilve oil. Saute for 2 minutes, then stir into the jambalaya.
Zone info: 4 servings at 1.5 carb blocks, 2.75 protein blocks, 6.5 fat blocks