Paleo Jambalaya

One pot dinner.  Boom!  That's what I'm talking about!  This is a really easy dish to make paleo because you simply sub the white rice for cauliflower rice.  I woke up one morning last week craving this classic Louisiana Creole dish and decided to just make it paleo to satisfy my stomach!  It was an absolute hit with the boys...but maybe that's because it contained 3 different kinds of meat?  

Paleo Jambalaya (serves 6)

Ingredients:

• 2 tbsp avocado or coconut oil
• 3 chicken breasts, sliced
• 1 chorizo sausage, cut into small pieces
• 2 bison sausages, cut into small pieces
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup chicken stock
• 1 14.5 oz can diced tomatoes
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp thyme
• 1 tbsp fresh parsley, chopped
• salt & pepper, to taste
• red pepper flakes, to taste
• 1 cup shelled, deveined shrimp
• 1 head cauliflower

Directions:

1. In a large skillet heat oil over medium heat.  Cook chicken and sausages until cooked through.
2. Add onions, peppers and garlic.  Sauté until onion is translucent.
3. Transfer ingredients to a large pot or wok.  Add diced tomatoes, chicken broth and all the spices.
4. Simmer over low heat for 20 minutes.
5. Meanwhile, steam the cauliflower for 8-10 minutes (until soft).  Mash with a fork or potato masher to make cauliflower rice.
6. Add the shrimp to the jambalaya and simmer for an extra 5 minutes, or until shrimp is pink.
7. Season with salt & pepper to taste and red pepper flakes for added spice.
8. Serve over cauliflower rice and enjoy!