Paleo Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Paleo jambalaya with shrimp and chicken in a spiced tomato and cauliflower rice base. Flavorful and satisfying, this low-carb version keeps all the bold Cajun spices without the traditional rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra-virgin olive oil
- 1 lb. large shrimp (peeled and deveined)
- 3 links Andouille chicken sausage (or chicken sausage of choice)
- 1 yellow onion (thinly sliced)
- 1 red pepper (diced)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper (more to taste)
- 1/2 teaspoon ground sea salt (more to taste)
- 1 teaspoon dried thyme
- 1 14.5 oz. fresh or canned organic diced tomatoes
- 1 cup organic chicken broth
- 1 medium cauliflower (cut into florets)
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon seasoned rice vinegar
- 3 cloves garlic (minced)
- 1/4 teaspoon sea salt (more to taste)
- 1/4 teaspoon ground black pepper (more to taste)
- 1 tablespoon fresh parsley (roughly chopped)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 895mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1048mg
- Calcium
- 131mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 895MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.