HOT Paleo Jambalaya!

I LOVE me some HOT Paleo Jambalaya!  It’s a great satisfying bowl of fiery hot goodness (at least in this house – you can feel free to tone it down). This one doesn’t need a roux to start and we use a cauli-rice to give that traditional look to the dish.  Sorry I didn’t get a picture of the completed dish for you but my onion gave me some love so I will share that with you!  Enjoy

HOT Paleo Jambalaya!

 

Even the onion loves HOT Paleo Jambalaya

Even the onion loves HOT Paleo Jambalaya

 

Ingredients:

  • 2 Tbs bacon fat (or your favorite cooking fat) or 3 strips of bacon, diced
  • 1 lb boneless chicken thighs or breasts , cut into 1” pieces
  • 1 lb andouille sausage, slice in half then into ¼” thick slices (half moons)
  • 1 lb shrimp, shelled and deveined (chop up if large)
  • 1 can stewed tomatoes (I use my lovely wife’s home canned version)
  • 1 large onion, minced
  • 2 cloves garlic, finely minced
  • 2 bell peppers chopped (I often use a bag of Trader Joes frozen pepper mix)
  • 3 stalks chopped celery
  • 3 cups chicken stock (make your own here)
  • 1 tsp salt (or less depending on what spice blend you use)
  • 1 tsp pepper
  • 1 tsp thyme
  • ½ tsp oregano
  • 2 tsp Tabasco (or less or more)
  • ½ Tsp your favorite Creole spice mix or cayenne
  • 2  ½ cups raw cauliflower rice (pulse florets in food processor until looks like rice ~ 10 times will suffice).
  • Chives or green onions and parsley to garnish

 

Jambalaya often uses a roux to thicken and flavor this spicy Louisiana favorite but since I am wheat free, this is my way of getting the same depth of flavor without the wheat (evil grain).   Bacon also give a smoky depth to the dish if desired.  Make sure you know what is in your andouille too, cheaper versions often include gluten and/or wheat based fillers.

Directions:

In a large stainless skillet or dutch oven, sauté the chicken and sausage with the bacon fat (or bacon pieces) over medium–high heat until sausage and chicken is nicely browned.  You are developing levels of flavor here.  Don’t be tempted to just cook the meat through, you want brown.  This will take about 10-15 minutes.  Add the stewed tomatoes, onions, garlic, peppers and celery.  Continue to sauté until all the liquid is gone and the veggies are starting to brown as well, another 15-20 minutes.  This is an advantage of stainless, you’ll start to stick and caramelize the veggies you want this!  This process is replacing the toasted roux flavor.

 

Add about one cup of the stock and scrape up all those brown bits that have stuck to the pan.  Add the remaining stock and seasonings, bring to a boil, reduce to a simmer, cover and cook for about 10 minutes, stirring occasionally.  Add cauli-rice and shrimp (and any liquid from the shrimp), cook another 10 minutes or so, you want the cauli rice to be al-dente.  Can mix in green onions and parsley now or sprinkle on top when serving. 

 

You can alternatively make the cauli-rice by roasting it in a 400 deg oven with some pepper and olive oil until it is lightly browned.  Serve the Jamba over it. 

 

Updated 12-14-2013

Copyright © 2013 “The Culinary Cave Dad”

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