Saturday, January 5, 2013

Easy Paleo Jambalaya

I'm terming this recipe "easy" paleo jambalaya in comparison to the other two versions I've shared. I'm also pleased to say I think it's my tastiest version to date!

The dish is definitely one of my favorites, and both recipes I've made in the past required tomato paste and a broader range of seasoning. I had stumbled upon a recipe that used chili powder, which is something I'd never considered trying. It added a nice mild heat and complex flavor without making my Cajun dish taste like Tex-Mex.

I used andouille sausage, chicken thighs and a bag of frozen seafood blend (squid, scallops and shrimp from Trader Joe's). You can vary the meat or seafood used, as well as type of pepper (I went with half of a red, half green).

Easy Paleo Jambalaya

3/4 lb. chicken thighs, cut into bite-size pieces
12 oz. andouille sausage, cut into 1/4 inch thick diagonal slices 
2 tbs. olive oil
1 large onion, chopped 
1 cup chopped red or green pepper
3 minced garlic cloves
2-3 medium plum or roma tomatoes, diced
1.5-2 cups vegetable or chicken broth
chopped thyme, to taste (I used 4 sprigs; if using dry I'd go with 1/2 tsp.)
1 tbs. chopped parsley
1 tsp chili powder 
1 head cauliflower, riced
3/4 lb. seafood of choice
salt and pepper to taste 
Heat olive oil in a large skillet or pot over medium heat. Cook sausage and chicken until chicken is no longer pink.

Add onion, pepper and garlic and sauté until onion is soft. Add tomatoes, broth, thyme, parsley and chili powder. Mix well and allow mixture to come to a steady simmer. Allow to simmer for about 15 minutes.

Add riced cauliflower to pot, stirring to mix in. Cook for another 15 minutes or until cauliflower is soft enough for your liking.

Finally add seafood and simmer for another 5 minutes. Season to taste and serve with additional minced parsley or green onions to garnish.