Healthy Jambalaya (Whole30, Low Carb, Paleo)

Name: Healthy Jambalaya (Whole30, Low Carb, Paleo)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 lb Sausage (1 pound sausage (like Aidell's chicken-apple sausage for Whole30, sliced)); 1 ½ tbsp Olive Oil (1 ½ tablespoons olive oil (or avocado oil)); 4 cloves Garlic (4 cloves garlic (minced)); 1 piece Red Bell Pepper (1 red bell pepper (deseeded and chopped (about 1 ½ cups))); 1 piece Green Bell Pepper (1 green bell pepper (deseeded and chopped (about 1 ½ cups))); 1 stick Celery (1 stick celery (thinly sliced)); ½ piece Yellow Onion (½ of one onion (chopped)); 1 ½ tbsp Cajun Seasoning (1 ½ - 2 tablespoons Cajun seasoning — up to 2); 1 tsp Black Pepper (1 teaspoon black pepper); ½ tsp Table Salt (½ - 1 ½ teaspoons salt (use ½ teaspoon if your Cajun seasoning contains salt, up to 1 ½ teaspoons if it doesn't) — up to 1.5); 0.13 tsp Cayenne Pepper (⅛ teaspoon cayenne pepper (optional)) — optional; 2 can Fire Roasted Tomato (2 14.5-ounce cans fire-roasted tomatoes (29 ounces total)); 1 cup Chicken Broth (1 cup chicken broth); 5 cup Cauliflower Rice (5 cups frozen cauliflower rice); 1 lb Shrimp (1 pound medium raw shrimp (peeled)); 0 pieces Scallion (green onions (sliced, for garnish)); 0 pieces Parsley (fresh parsley (chopped, for garnish)); 0 pieces Louisiana Hot Sauce (Louisiana hot sauce (to serve, optional)) — optional

Healthy Jambalaya (Whole30, Low Carb, Paleo) - Main Course (American)

55 minAmerican

Servings8

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Dairy Free
Egg Free

Ingredients

For 8 servings

Sausage1 lb · 1 pound sausage (like Aidell's chicken-apple sausage for Whole30, sliced)
Olive Oil1 ½ tbsp · 1 ½ tablespoons olive oil (or avocado oil)
Garlic4 cloves · 4 cloves garlic (minced)
Red Bell Pepper1 piece · 1 red bell pepper (deseeded and chopped (about 1 ½ cups))
Green Bell Pepper1 piece · 1 green bell pepper (deseeded and chopped (about 1 ½ cups))
Celery1 stick · 1 stick celery (thinly sliced)
Yellow Onion½ piece · ½ of one onion (chopped)
Cajun Seasoning1 ½ tbsp · 1 ½ - 2 tablespoons Cajun seasoning — up to 2
Black Pepper1 tsp · 1 teaspoon black pepper
Table Salt½ tsp · ½ - 1 ½ teaspoons salt (use ½ teaspoon if your Cajun seasoning contains salt, up to 1 ½ teaspoons if it doesn't) — up to 1.5
Cayenne Pepper0.13 tsp · ⅛ teaspoon cayenne pepper (optional) · optional
Fire Roasted Tomato2 can · 2 14.5-ounce cans fire-roasted tomatoes (29 ounces total)
Chicken Broth1 cup · 1 cup chicken broth
Cauliflower Rice5 cup · 5 cups frozen cauliflower rice
Shrimp1 lb · 1 pound medium raw shrimp (peeled)
Scallion0 pieces · green onions (sliced, for garnish)
Parsley0 pieces · fresh parsley (chopped, for garnish)
Louisiana Hot Sauce0 pieces · Louisiana hot sauce (to serve, optional) · optional

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Steps

1In a large heavy-bottomed pot or Dutch oven, heat ½ tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Transfer sausage to a plate.
2Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
3Add Cajun seasoning, starting with 1 ½ tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
4Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
5Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp.
6Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.