Tuesday, October 9, 2012

Paleo Shrimp & Andouille Jambalaya

Many months ago I shared a delicious jambalaya recipe, courtesy of Paleo Madeline. I'm pleased to report that my photography skills have greatly improved in the time since, and I actually think I'm come up with my own version worthy of sharing!

This recipe contains a lot of spices, but still isn't overwhelmingly hot. A lot will depend, of course, on the spice level of your andouille and how much hot sauce you use. I found this dish had the right amount of kick without totally cleaning my sinuses.

One note: I intended to use canned, diced tomatoes but apparently imagined their presence in my pantry. The marinara added the nice tomato flavor but obviously not discernible pieces of tomato; go with undrained, diced tomatoes if you would prefer the latter (definitely use less water if you're going to use an entire 14.5 oz can).
even with better photo skills... jambalaya isn't the most photogenic dish!
 Paleo Shrimp & Andouille Jambalaya 

1 tbs. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 minced garlic cloves
8 oz. andouille sausage, cut into slices
one head of cauliflower, riced
1 tsp. paprika
1 tsp. black pepper
2 tsp. Italian seasoning
1 bay leaf
2 cups organic chicken broth
1/2-3/4 cup water (I used 1 cup and it was a bit much)
1 tbs. tomato paste
1/2 tsp. hot pepper sauce
1 cup marinara sauce
1 lb. shrimp, peeled and deveined

Heat olive oil in a large sauce pan over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.

Add riced cauliflower and spices (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and cherry tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf.

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