Paleo Chicken and Sausage Jambalaya

Dive into the bold and comforting flavors of **Paleo Chicken and Sausage Jambalaya**, a wholesome twist on the Southern classic! Packed with tender chicken thighs, smoky sausage, and a vibrant medley of Cajun-seasoned vegetables, this one-pot dish swaps traditional rice for nutrient-rich cauliflower rice, making it completely grain-free and paleo-friendly. Aromatics like garlic, onion, and celery combine with tomatoes, paprika, and thyme to create a rich, flavorful base, while the addition of green onions adds a fresh finishing touch. Ready in under an hour, this hearty recipe delivers the authentic taste of jambalaya with a healthier spin, perfect for family dinners or meal prep.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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
• 0 to taste salt and pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and slice the sausage into 1/4-inch slices.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

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.

Step 4

Add the sliced sausage to the pot and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.

Step 5

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.

Step 6

Add the diced onion, bell pepper, and celery. Sauté until vegetables are soft, about 5 minutes.

Step 7

Stir in the minced garlic and tomato paste, and cook for another minute, until fragrant.

Step 8

Pour in the canned diced tomatoes, chicken broth, Cajun seasoning, paprika, dried thyme, and add the bay leaf. Stir well to combine.

Step 9

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.

Step 10

Add the cauliflower rice to the pot, stir to combine, and cook until the cauliflower is tender, about 5 more minutes.

Step 11

Taste and adjust seasoning with more salt, pepper, or Cajun seasoning if needed.

Step 12

Garnish with sliced green onions before serving.

Nutrition Facts

Serving size	(2930.8g)

Amount per serving	% Daily Value*
Calories	3186.3

Total Fat 218.2g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 3.5g
Cholesterol 842.0mg	0%
Sodium 8113.0mg	0%
Total Carbohydrate 97.1g	0%
Dietary Fiber 32.1g	0%
Total Sugars 46.2g
Protein 211.8g	0%

Vitamin D 138.5IU	0%
Calcium 621.4mg	0%
Iron 20.3mg	0%
Potassium 6538.3mg	0%

*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.

Source of Calories

Fat: 61.4%

Protein: 26.5%

Carbs: 12.1%