Paleo Jambalaya
This recipe took shape as I was making it. I originally wrote down, “Shrimp and Sausage Skillet,” but as I added components and spices, it became clear to me that I was making Jambalaya. And the result was amazing! We are not from New Orleans and I’ve never had a proper Jambalaya, but if it tastes anything like this, I’d like to live there!
Feel free to serve this over some white rice for those in your family who can enjoy a little of that grain. You could also serve it over cauliflower rice if that serves your dietary needs better. But trust me, you can eat this in a bowl like soup and will not feel one bit like you’re missing out!
Paleo Jambalaya
So flavorful, so many veggies…this one is a family favorite!
Ingredients
- 1 Tbsp. ghee or avocado oil
- 1 package smoked sausage or kielbasa check ingredients for MSG, gluten, etc. Pederson Farms makes a good one.
- 2 stalks celery
- 1 small onion
- 1 large bell pepper
- 1 medium zucchini
- 1 tsp. cajun seasoning* or more to taste
- 2 Tbsp. tomato paste
- 8 oz. canned or fresh tomatoes peeled, then chopped or blended
- 2 cups good quality broth, chicken or pork
- 1 lb. small shrimp peeled and deveined
- 1/2 tsp. glucomannan** optional
- 1 1/2 Tbsp. cold water optional
- green onion, diced optional
Instructions
- Heat a large skillet over medium high heat. Add ghee and swirl to coat pan.
- Chop sausage into approximately 1/4 inch cubes and add to skillet. Allow to brown, stirring occasionally. This takes 5-10 minutes.
- Once sausage is browned, remove it from a skillet and set aside.
- Chop celery, onion and bell pepper to a pretty small dice. Add these veggies to the skillet. Allow to brown and soften, stirring occasionally. This takes about 10 minutes. Season with Cajun seasoning. GO EASY. Add just a little sprinkle at a time.
- While the other veggies cook, chop the zucchini and add that to the pan. Taste for seasoning. Add more cajun seasoning if desired.
- Once all veggies have begun to get some brown color on them, scoot them to the side of the pan to create a little bare spot in the middle. Add the tomato paste here. Allow this to cook 2-3 minutes.
- Now stir the tomato paste in to distribute evenly.
- Add broth and tomatoes, scrape up any browned bits on the bottom of the skillet and allow to simmer.
- Clean your shrimp by removing all bits of shell and add them to the simmering jambalaya. The shrimp will cook in just about two minutes. You can serve as soon as the shrimp are done.
- If you'd like your jambalaya a little thicker, add glucomannan to the cold water and whisk to dissolve. While the jambalaya is bubbling, quickly add the gluccomannan/water mixture and stir in well. Allow a couple minutes of simmering for this to reach its full thickening power. If you don't have glucomannan, you could thicken following the same procedure, but substitute 1 tablespoon arrowroot or tapioca for the glucomannan.
- Garnish with green onion if desired.