Jambalaya – Paleo & Whole 30

Food has always been about gratification for me. I want it to taste good and make me feel good. And when I discovered that I could eat healthy and clean and still have food that was comforting and delicious – it was eye opening for me. By changing my relationship with food, I have learned that what I love about food is how it makes me feel. I’ll never be that person that eats food just to survive. Food for me is an experience – an experience I always want to enjoy and savor.

Food that speaks to my soul doesn’t have to take hours to prepare either. This Jambalaya came to life for me as I made a few tweaks to a super simple recipe that I would make on a weeknight. I wanted to turn this Jambalaya inspired meal and turn it up a couple of notches without requiring too much work. This jambalaya dish is packed full of flavor and comes together in a breeze!

 

 

 

 

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Jambalaya - Paleo & Whole 30
This Jambalaya inspired meal is not only delicious but paleo and whole 30 compliant!
Course Dinner, Main Dish
Cuisine Cajun
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine Cajun
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
Prep Ingredients:
  1. Roughly chop garlic. Dice celery and onion into a medium size dice. {If using fresh bell pepper - cut into a medium dice as well.}
How to Prepare:
  1. Heat Pan over medium heat until hot. Add avocado oil and allow oil to come to temperature.
  2. Remove sausage from casing and add to pan. Break up sausage, brown and cook for 2-3 minutes. {If using andouille or a firm/hard sausage, simply slice and add to pan, cooking for 2-3 minutes.)
  3. Add celery, onion, garlic and bell pepper to pan. Cook for 2-3 minutes, allowing onions to become translucent. Add tomato sauce and all seasoning. Stir well. Add cauliflower rice, stir well. Ensuring that everything is incorporated and mixed well. Add chicken stock, stir and cover with lid. Cook for 10-15 minutes.
  4. Add shrimp, cook for an additional 5-7 minutes. Stir well and do not overcook shrimp. It is best to remove at 5 minutes and if necessary let the residual heat from the pan finish cooking the shrimp. Remove from heat. Shred basil and add to pan, stir well. Serve and enjoy!
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