My family loves this Jambalaya recipe. When I first started making it, I used white rice but have since adapted the recipe to use cauliflower rice.  This makes a big pot of jambalaya that easily serves 8 people.  Even when I make this just for my husband and me, I make the full recipe because the leftovers make great lunches or a quick redo meal during the week.

I make this a lot on Sundays because it does take a little over an hour to prep and cook.  It also just feels like a good comforting meal that is perfect for a Sunday evening.

Recipe by Kimberly Smith
2-3 T lard, ghee or bacon fat
3 T Cajon seasoning
12 ounces andouille sausage, sliced
2 pounds boneless skinless chicken breasts or thighs, cut into 1 inch pieces
1 yellow onion, chopped
1 red bell pepper, seeds removed and chopped
2 celery stalks, chopped
1 t salt
2 t file powder
½ t fish sauce
½ t black pepper
½ t red pepper flakes (optional)
1-2 t hot sauce
1 16 ounce can crushed fire roasted tomatoes
4 C chicken stock
2, 12 ounce packages frozen cauliflower rice
2 pounds shrimp, peeled and deveined
2 green onions, chopped (for garnish)

In a large Dutch oven or pot heat 1 tablespoon of fat over medium high heat.

Add sausage and cook about 5 minutes, stirring occasionally, until sausage is browned. Remove sausage from pot with a slotted spoon and place sausage in a bowl or large plate leaving any excess fat in the pot.

Add 1 additional tablespoon of fat to the pot. Season chicken with Cajon seasoning and add chicken to the pot. Cook chicken for 5-7 minutes, stirring occasionally, until chicken pieces are browned. Remove chicken from pot with a slotted spoon and place the chicken pieces in the bowl with the sausage.

Lower heat to medium. If there is no oil left in the pot add 1 tablespoon of oil, then add the onion, bell pepper and celery and cook about 5 minutes until veggies are tender and onion is translucent. Then add salt, file powder, black pepper, red pepper flakes, fish sauce, and hot sauce and stir to combine.

Next, add the crushed tomatoes. Heat until boiling and cook for 5 minutes.

Then add chicken and sausage back to the pot and add chicken stock and stir. Bring to boil, then reduce heat to simmer and cook for 20 minutes until liquid has reduced.

Add cauliflower rice, return to boil and cook for 15 minutes.

Last, add shrimp and stir. Cook 6-10 minutes until shrimp turn pink.

Serve jambalaya in bowls and garnish with green onion.

Whole30, Paleo, Keto, Low Carb, Comfort Food


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