When I think of summer in the south, there is no better dish to serve up than a classic Jambalaya! This one pan recipe is packed full of protein, flavor, and a little kick of spice. We can't wait for you to enjoy this scrumptious meal!
Serves 8 | 475 Calories | 28g Fat | 47g Protein | 9.5g Carbs | 3g Fiber | 6.5g Net Carbs
- 1 TBS Coconut oil
- 1 Pound Paleo/Whole30 Sausage, sliced thin on a bias (I like Aidells)
- 3 Stalks Celery, small diced
- 1 Large Onion, small diced
- 1 Red Bell Pepper, small diced
- 1 Green Bell Pepper, small diced
- 1 TBS. Garlic Powder
- 1 TBS. Paprika
- 2 tsp. Onion Powder
- 2 tsp. Oregano
- 1 tsp. Cayenne Pepper
- 1 tsp. Black Pepper
- Salt, to taste
- 1 Pound Boneless Skinless Chicken Breast, cut into 1” chunks
- 2 Cups (1 Jar) FOND Mother’s
- 6 Cups Cauliflower Rice
- ½ Pound Raw Shrimp, peeled and deveined
- 2 Scallions, sliced thin
- 2 TBS. Fresh Parsley, chopped
In a large skillet over medium high heat, add the coconut oil. Once it has heated up, add the sausage in and let them brown for about 5 minutes. Remove the sausages from the pan.
Add the celery, onion and both bell peppers in the skillet, and saute for 7-10 minutes, or until the onions are translucent and peppers have softened. Make sure to scrape any browned bits on the bottom of the pan!
Add the spices into the veggies, and incorporate them completely. This will help to toast the spices and make them aromatic. Next, add the chicken breast and cook with the veggies for 5-10 minutes, or until it begins to brown. Make sure to season with salt and pepper at this step.
Next, add the bone broth, and scrape any bits off the bottom of the pan. Let it come up to a boil. Add the cauliflower rice and combine completely. Next, add the sausage back into the mixture, and lay the shrimp nicely in an even layer on top. Cover the pan, and let this cook for 7-10 minutes, or until the shrimp are cooked through.
Top everything off with thinly sliced scallions and chopped parsley and serve!