Whole30 Jambalaya

WHOLE30 JAMBALAYA😍

If you think cauliflower rice is synonymous with bland and boring, you haven’t put it in Jambalaya. PACKED with flavor and protein, you won’t miss the carbs. If you’re nearing the food boredom stage of your #januarywhole30, make this ASAP!

If you’re not on Whole 30, you can find andouille sausage pretty easily at Trader Joe’s or a regular grocery store, but it can be pretty tricky to find Whole30 andouille sausage that doesn’t have added sugar. I used Niman Ranch which you can find at Whole Foods. If you are having a hard time finding a compliant brand, don’t sweat it! Either leave it out or substitute for your favorite compliant brand of sausage. 

This recipe does require using Creole seasoning, which you can either make on your own, or buy at any common grocery store. My favorite compliant Creole seasoning is Tony Chachere’s, it’s a great way to add a lot of flavor to any dish or protein!

Serves 4-5.

Ingredients: 

For the Whole30 Jambalaya:

• 1 package Whole30 approved andouille sausage, sliced on a bias

• 5-6 chicken thighs, cut into 1” pieces

• 10-12 pieces of shrimp (about ½ a pound)

• 1 medium onion, chopped

• 1 green bell pepper, chopped

• 4 large stalks of celery, diced

• 12 oz riced cauliflower

• 2 tbsps tomato paste

• 2 cloves minced garlic

• 1 can fire roasted tomatoes

• ½ cup chicken broth

• 2 tbsps creole seasoning (you can also make your own with paprika, oregano, thyme, cayenne, garlic powder, and onion powder)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt to taste (be aware your creole seasoning may already have salt)

• 3 tbsps avocado oil

Directions:

For the Whole30 Jambalaya:

• Add cubed chicken, 1 tbsp avocado oil, 1 tbsp creole seasoning, ½ tsp garlic powder, and ½ tsp smoked paprika to a bowl and mix to combine. Let marinate for 10-30 minutes.

• Heat up a dutch oven or large skillet on high and add in 1 tbsp avocado oil.

• Add the chicken in a single layer and sear without moving it for 3-4 minutes until you start to see some color on one side. Flip and cook for 1-2 more minutes. Remove from pan and set aside.

• Add the sliced sausage to the pan and cook on high for 2 minutes per side or until golden brown. Remove from pan and set aside.

• Add in 1 tbsp avocado oil and add the chopped onions, celery, and green bell pepper with a pinch of salt. Cook on medium high heat for 5-6 minutes until veggies are soft.

• Add in the tomato paste, garlic, and 2 tsps creole seasoning, stirring to combine for 1 minute.

• Add back in the chicken and sausage, along with the cauliflower, fire roasted tomatoes, and chicken broth.

• Bring up to medium high heat and cook uncovered for 10 minutes, stirring occasionally.

• Meanwhile, add 2 tsps creole seasoning, ½ tsp garlic powder, and ½ tsp smoked paprika to the shrimp.

• Add the shrimp in a single layer on top of the jambalaya, cover with a lid and cook for 5-7 minutes until the shrimp is pink and cooked through.

• Taste and adjust for seasoning and enjoy!