Our Paleo Family

Jambalaya




This recipe took shape as I was making it. I originally wrote down, “Shrimp and Sausage Skillet,” but as I added components and spices, it became clear to me that I was making Jambalaya. And the result was amazing! We are not from New Orleans and I’ve never had a proper Jambalaya, but if it tastes anything like this, I’d like to live there!






One component of this dish that added a lot of flavor and richness was the broth that I used. You’ll see in the recipe below that it calls for two cups of broth. You want to use the very best quality bone broth you can get. If you happen to be following my Whole 30 meal plans, you will have made Carnitas with a pork roast which should have yielded you some pretty tasty broth. That’s what I ended up using in this dish. There are lots of good quality bone broths on the market these days so if you didn’t make the pork roast or don’t have some other good quality broth at home, just buy a good one.

Feel free to serve this over some white rice for those in your family who can enjoy a little of that grain. But trust me, you can eat this in a bowl like soup and will not feel one bit like you’re missing out! If you make nothing else from my Whole 30 meal plans, make this!!

The video of this meal prep will be up in a couple days. I’ll link it here when it’s available.




Jambalaya
Print Recipe
Simple, yet amazingly flavorful. You have to make this!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Jambalaya
Print Recipe
Simple, yet amazingly flavorful. You have to make this!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet over medium high heat. Add ghee and swirl to coat pan.
  2. Chop sausage into approximately 1/4 inch cubes and add to skillet. Allow to brown, stirring occasionally. This takes 5-10 minutes.
  3. Once sausage is browned, remove it from a skillet and set aside.
  4. Chop celery, onion and bell pepper to a pretty small dice. Add these veggies to the skillet. Allow to brown and soften, stirring occasionally. This takes about 10 minutes. Season with Cajun seasoning. GO EASY. Add just a little sprinkle at a time.
  5. While the other veggies cook, chop the zucchini and add that to the pan. Taste for seasoning. Add more cajun seasoning if desired.
  6. Once all veggies have begun to get some brown color on them, scoot them to the side of the pan to create a little bare spot in the middle. Add the tomato paste here. Allow this to cook 2-3 minutes.
  7. Now stir the tomato paste in to distribute evenly.
  8. Add broth, scrape up any browned bits on the bottom of the skillet and allow to simmer.
  9. Clean your shrimp by removing all bits of shell and add them to the simmering jambalaya. The shrimp will cook in just about two minutes. You can serve as soon as the shrimp are done.
  10. If you'd like your jambalaya a little thicker, add glucomannan to the cold water and whisk to dissolve. While the jambalaya is bubbling, quickly add the gluccomannan/water mixture and stir in well. Allow a couple minutes of simmering for this to reach its full thickening power. If you don't have glucomannan, you could thicken following the same procedure, but substitute 1 tablespoon arrowroot or tapioca for the glucomannan.
  11. Garnish with green onion if desired.
Recipe Notes

*You can find the glucomannan I use here.

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