Paleo Jambalaya Recipe
A completely delicious meal with unparalleled flavors, made quick - in less than an hour - with plenty of jambalaya to reheat for lunch tomorrow!
Servings 6 person
Calories 264kcal
Cost 20
Ingredients
- 1 tbsp. coconut oil
- 1 cup chorizo sausage sliced
- 1 onion finely chopped
- 2 celery stalks finely chopped
- 2 bell peppers finely chopped
- 3 garlic cloves crushed
- 2 large zucchini sliced
- 1 jalapeno finely chopped
- 2 tsp. cajun spice
- ½ tsp. cayenne pepper optional
- 1 tsp. dried thyme
- 1 bay leaf
- 2 x 14 oz. cans chopped tomatoes
- 10 oz. shrimp peeled and deveined
- Salt & pepper to taste
- Chopped chives to serve
- Chopped parsley to serve
- Cauliflower rice to serve
Instructions
- Melt the coconut oil in a large frying pan, add the chorizo and fry until golden brown.1 tbsp. coconut oil, 1 cup chorizo sausage
- Remove the chorizo from the pan, leaving behind the golden oil.
- Add the onion, celery and peppers. Allow to cook for 5 minutes until they begin to soften.1 onion, 2 celery stalks, 2 bell peppers
- Add the garlic, zucchini and jalapeno, and cook for another 5 minutes.3 garlic cloves, 2 large zucchini, 1 jalapeno
- Add the chorizo back into the pan.
- Add the spices and stir to combine.2 tsp. cajun spice, ½ tsp. cayenne pepper, 1 tsp. dried thyme, 1 bay leaf
- Add the tomatoes and shrimp and cook for 5-10 minutes until the shrimp are cooked through and the sauce has thickened slightly.2 x 14 oz. cans chopped tomatoes, 10 oz. shrimp
- Season to taste, then top with fresh chives and parsley. Serve over cauliflower rice.Salt & pepper to taste, Chopped chives, Chopped parsley, Cauliflower rice
Nutrition
Calories: 264kcal | Carbohydrates: 6g | Protein: 41g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 566mg | Sodium: 1669mg | Potassium: 172mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2461IU | Vitamin C: 61mg | Calcium: 227mg | Iron: 5mg