Skinny Tuesday Jambalaya with Shrimp, Sausage and Chicken {Whole30}
It’s Fat Tuesday! And just as many people are just getting started with a period of self-imposed somewhat arbitrary deprivation, mine is coming to a close. I’ve (almost) made it through a full month without grains, dairy, legumes, alcohol or added sugars of any kind, an believe it or not it really wasn’t that bad.
Since I can’t be partying on Bourbon Street this Mardi Gras (or on any street, for that matter), I decided to get in the spirit of New Orleans with some homemade jambalaya. Cauliflower replaces the rice and is packed with veggies, shrimp, chicken sausage, lean chicken breast, and lots of Slap Yo Mama Cajun spice, making this the perfect Fat Skinny Tuesday meal! “Where’s the King Cake?” you ask. Well, that will just have to wait.
Paleo Jambalaya with Shrimp, Sausage and Chicken
Adapted from PaleOMG
Ingredients:
- 2 andouille sausage, sliced
- 1 large chicken breasts, cubed
- 1-2 cups shrimp
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 large head cauliflower, riced
- 1 (6oz) can tomato paste
- 1 (14oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 2 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- salt and pepper, to taste
Instructions:
- First get everything ready. Dice all your meats veggies and rice your your cauliflower in the food processor (I recommend doing this in batches, careful not to over process).
- Now heat a large pot or over medium-high heat with your olive oil. Add your garlic until it becomes fragrant then add your onion and green bell pepper to begin to cook down.
- Once the onion in translucent, add the chicken and cook until it’s almost cooked through. Stir in sausage and shrimp.
- Add the broth, tomatoes, tomato paste, and spices and stir well to incorporate.
- Finally, stir in your cauliflower. Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.
Serves 4
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