Jambalaya isn’t a problem for Paleo at all. Either make some cauliflower rice or do like me and skip it altogether. It’s not like that’s where the flavor comes from. Just make your jambalaya nice and thick!
I treated mine like I was making a thick curry or chili. Here’s the ingredients you’ll want to get together and put into a big pot for 10 minutes of simmering:
Makes 2 very generous portions
- cooked MEAT, shredded or chopped (I used one andouille sausage which is a traditional ingredient of jambalaya, one bratwurst, and one chicken leg)
- 1 chopped up onion, sauteed until translucent
- 3 diced garlic cloves
- 1 chopped up bell pepper, sauteed until tender (or a mix of bell pepper slices, like I have frozen)
- 1 can of diced tomatoes
- The spices that turn this normal typical boring list of ingredients into Jambalaya: 1/4 tsp Cayenne, 1 1/4 tsp Black Pepper, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1 tsp Dried Parsley, and then a bunch more cayenne pepper that I didn’t measure. Because I like my jambalaya spicy!
That’s it. Just combine it all in a pan and heat it up for about 10 minutes together.
Other ingredients you should definitely consider adding if you have them:
- Other Peppers (poblano, jalapeno, etc)
It’s only a flesh wound!