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Primal Jambalaya


2large chicken breasts, cut into bite-size pieces
1lb andouille sausage, cut into 1/4 inch thick slices
1/4cup olive oil
1cup onion, chopped
1large bell pepper, chopped
2cloves of garlic, minced crushed
114.5 oz can diced tomatoes, undrained
1.5cups chicken stock
1/2tsp dried leaf thyme
1tbsp parsley (fresh is preferable, but dried will do in a pinch!)
1tsp chili powder
1large head of cauliflower
2cups shelled, deveined and cleaned shrimp
Salt and pepper to taste


1.In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent. Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer. While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender. Add shrimp and simmer for another 5 minutes. Add salt and pepper to taste and adjust other spices as needed. Serve piping hot.