This Ain’t Your Momma’s Jambalaya (But it Could Be)

As it gets colder, I like to make things that will warm me up. In particular, I am a big fan of chilis and soups. The below recipe happens to be for a Jambalaya, which satisfied my need for heat, in so many ways. The recipe is paleo-friendly, low-carb, and hot, both spicy and temperature-wise. Not only does it have a lot of flavor, but it is super easy to make, and leftovers are just as good as the day it was made.

Paleo Jambalaya


  • 1 pound sausage (like Aidell’s or any other all-natural with no nitrates), sliced
  • 1-2 tablespoons of olive oil
  • 1 pound of chicken
  • 2 teaspoons of granulated garlic
  • 1/2 red bell pepper deseeded and chopped (about 1/2 cups)
  • 1/2 green bell pepper deseeded and chopped (about 1/2 cups)
  • 2 sticks of celery thinly sliced
  • 1/2 onion chopped
  • 1 1/2 – 2 tablespoons Cajun seasoning
  • 1 teaspoon black pepper
  • 1/2 – 1 1/2 teaspoons salt. (The amount will depend on if your Cajun seasoning has salt)
  • 1/4 cup Louisiana hot sauce (optional)
  • 1 14.5-oz can fire-roasted tomatoes
  • 1 cup chicken broth
  • 12 ounces cauliflower rice
  • 1 pound medium raw shrimp peeled
  • fresh parsley chopped, for garnish


  1. In a skillet, add 1 tablespoon of olive oil, and cook chicken until chicken is done.
  2. If using fresh veggies, put a tablespoon of olive oil in a skillet and cook the celery, peppers, and onions until soft (about 5-7 minutes).
  3. Once the chicken and veggies are done, add them to a crockpot with the Cajun seasoning, (start with 1 1/2 tablespoons), black pepper, salt (if using), garlic, and optional hot sauce; then stir. Once stirred add tomatoes, chicken broth, and sausage, and cauliflower.
  4. Cook on low, stirring regularly until rice is heated through and shrimp are no longer translucent. Don’t overcook the shrimp. Ladle into bowls and top with parsley.

So, I went the easier route and used frozen peppers and onions, and that eliminated one of the steps for me because I cooked my celery with my chicken. I used two servings of a pepper and onion mix and I also used a bag of frozen cauliflower rice. Doing these two things really helped with prep and the cooking time. Also, if you do not like spicy, you can just as easily replace the Cajun seasoning with a creole seasoning, which is slightly milder. There are many things you can do to change this recipe to fit your wants.
I have already made this recipe twice, and I love the flavor profile and the ease of making it. As I said above, if you also use pre-cut veggies, it makes it even less mess and work, but still has an amazing taste. I hope you all try and enjoy this as much as my family has.

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