Andouille sausage is my favorite type of sausage because we like things spicy in my house! And I couldn’t be happier that there are now several brands that make sugar-free/Paleo/Whole30 versions. Wegmans’ Andouille Pork Sausage and Gilbert’s Smoked Andouille Chicken Sausage are two of my favorites. I always have a few packages in my freezer…just in case there is an andouille emergency!
One such emergency occurred when Stu had a jambalaya craving. So out came the andouille and I got to work!
What’s in my Paleo Jambalaya you ask? Let me show you!
Minced garlic, bell peppers, onions, shredded chicken, andouille sausage, cauliflower rice, fire roasted tomatoes, Cajun seasoning (my favorite is Frontier Cajun Seasoning) and your choice of stock!
Using a Dutch oven, or soup pot, this Paleo Jambalaya comes together in about 35 minutes!
- ½ Tbs Avocado Oil
- 1 Tbs Minced Garlic
- 1 Large Red Onion, diced
- 12 oz Frozen Cauliflower Rice
- 2 Large Bell Peppers, diced
- 1 Can of Sugar-Free Fire Roasted Tomatoes
- 2 Cups Sugar-Free Stock or Water
- 1 Tbs Cajun Seasoning
- 4 Sugar-free Andouille Sausage Links, sliced
- 1 Lb Shredded Chicken
- Salt and Pepper to Taste
- Heat the pot/Dutch oven to medium heat.
- Add the avocado oil, garlic and onions. Saute until the onions are soft, about 4-5 minutes.
- Add the cauliflower rice and cook for another 5 minutes, stirring occasionally.
- Add the peppers, tomatoes (including the liquid), stock and Cajun seasoning. Cook covered on low heat until the peppers are tender, about 10 minutes.
- Add the sausage and chicken and cook until warmed through.
- Add salt and pepper to taste, serve and enjoy!