Jambalaya Paleo Food

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

LOW CARB JAMBALAYA

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
• Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

JAMBALAYA (PALEO)

Steps:

• Cook sausage in a large, deep pot.
• As it browns, add a little more oil to the pan and then saute onion and bell peppers until onion is soft.
• Add garlic and spices.
• Add tomatoes and chicken broth.
• Bring to a simmer with the lid on for 10 minutes.
• While it simmers, cut the cauliflower into small florets and grate in a food processor so the texture resembles rice.
• Add the cauliflower to the pot and simmer another 10 minutes.
• Add the shrimp and simmer until cooked through and pink, about 10 minutes.
• Garnish with scallions.