Paleo Jambalaya Recipe

5 from 1 vote

You can almost imagine that you are dining in Louisiana when the wafting smells of Paleo jambalaya come your way - with chorizo, shrimp and all.

Course Main Course

Cuisine American

Keyword jambalaya, paleo

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 448kcal

Cost 12

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 cooking 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.
1 cup chorizo sausage
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.
Chopped chives to serve, Chopped parsley to serve, Cauliflower rice to serve, Salt & pepper to taste