Paleo Chicken and Sausage Jambalaya
Transform your dinner routine with this hearty and flavorful Paleo Chicken and Sausage Jambalaya, a wholesome twist on the classic Southern dish. Brimming with juicy chicken thighs, smoky sausage, and a medley of vibrant vegetables, this recipe is both satisfying and paleo-friendly, thanks to the clever use of cauliflower rice. Simmered in a fragrant blend of Cajun seasoning, paprika, and thyme, and topped with fresh green onions, this dish delivers bold, spicy flavors without grains or dairy. Ready in under an hour, it's a one-pot wonder perfect for weeknight meals or casual entertaining. Whether you're embracing a paleo lifestyle or simply seeking a lighter jambalaya, this recipe is a must-try for fans of comforting, culinary adventure.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 pound cooked sausage (such as andouille or chorizo)
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 2 cups chicken broth
- 1 tablespoon cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 4 cups cauliflower, riced
- 3 stalks green onions, sliced
- to taste salt and pepper
Instructions
Cut the chicken thighs into bite-sized pieces and slice the sausage into 1/4-inch slices.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Add the sliced sausage to the pot and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the diced onion, bell pepper, and celery. Sauté until vegetables are soft, about 5 minutes.
Stir in the minced garlic and tomato paste, and cook for another minute, until fragrant.
Pour in the canned diced tomatoes, chicken broth, Cajun seasoning, paprika, dried thyme, and add the bay leaf. Stir well to combine.
Return the chicken and sausage to the pot, bring the mixture to a simmer, reduce the heat to low, and cover. Let it cook gently for about 15 minutes.
Add the cauliflower rice to the pot, stir to combine, and cook until the cauliflower is tender, about 5 more minutes.
Taste and adjust seasoning with more salt, pepper, or Cajun seasoning if needed.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.2 g | 280% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 8113 mg | 353% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 46.2 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 621 mg | 48% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 6538 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
