Jambalaya

Source: paleomg.com
Course: Dinner
Preperation time: 10min
Cooking Time: 15min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Tablespoon(s) Olive Oil 0 0 0 0 7 7 60 60
2 Large(s) Chicken Breast 27 27 0 0 3 3 142 142
1/2 Teaspoon Cayenne Pepper 0 0 0 0 0 0 1 1
1 Dash Black Pepper 0 0 0 0 0 0 0 0
1/2 Teaspoon Dried Thyme 0 0 0 0 0 0 0 0
1/2 Teaspoon Dried Parsley 0 0 0 0 0 0 0 0
1 Head Cauliflower, Riced 3 3 7 7 0 0 37 37
2 Sliced Andouille Sausage 7 7 2 2 10 10 131 131
1 Teaspoon Smoked Paprika 0 0 1 1 0 0 4 4
1 Fresh Green Bell Pepper, Diced 0 0 2 2 0 0 7 7
1 Teaspoon Oregano 0 0 0 0 0 0 1 1
1 6 ounce Can Tomato Paste 2 2 8 8 0 0 35 35
1 14 Ounce Can Tomatoes, Diced 1 1 4 4 0 0 17 17
2 Clove(s) Garlic, Minced 1 1 3 3 0 0 15 15
1 Medium Yellow Onion, Diced 0 0 2 2 3 3 36 36
1 Pinch Salt 0 0 0 0 0 0 0 0
1 cup Chicken Broth 3 3 0 0 1 1 19 19
Total: Approximate Nutrition Info, Per Serving: 44 29 25 504
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Instructions

  1. First get everything ready. It’ll make your life simpler. Dice all your veggies then throw your cauliflower in the food processor with the shredding attachment to rice the cauliflower.
  2. Now heat a large pot over medium-high heat with your olive oil. Add your garlic until it becomes fragrant then add your onion and green bell pepper to begin to cook down.
  3. Once the onion in translucent, add your cauliflower, broth, chicken and sausage. Mix together. Cover and let cook for about 5 minutes.
  4. Then add your tomatoes, tomato paste, and spices. Stir to incorporate.
  5. Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.
  6. Let sit for around 5 minutes to cool.
  7. Consume!
     
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Notes


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