Jumpin’ Jambalaya


This recipe is a humdinger if you like spicy food!  Traditional Jambalaya is a cajun rice-based dish containing meat and seafood.  Scott Hagnas of Cooking for Health and Performance found a way to make Jambalaya the paleo way.  We thank him for the idea, and we added a few things and took some things out to fit our paleo/zone way of eating.  Lets get started awrite!




  • 1Tbs and 2/3tsp of Olive oil 15F
  • 13oz of spicy sausage (i.e. andouille sausage, Sunflower has it) 13P
  • 1 1/3C of chopped white onions 2C 
  • 2 1/2C of chopped green peppers 2C
  • 2C of chopped celery 1C
  • 4C of chicken broth
  • 3C of water
  • 15oz of shrimp 10P
  • 4C of finely chopped cauliflower 2C
  • 4cans of El Pato Mexican tomato sauce (yellow can)
  • 1tsp Cajun seasoning
  • 2 bay leafs
  • Cayenne pepper.


23P 7C 15F


Add oil, onion, peppers, celery, and sausage in a large stew pot.  Sauté for five minutes, and then add seasoning and bay leaf.  Sauté for another two minutes.  Then add the water, broth, tomato sauce, and cauliflower.  Bring to a boil, then cover and reduce heat.  While this is simmering, grab another skillet and place a little olive oil and shrimp in the skillet.  Remove the bay leaves.  Add a dash of Cajun seasoning and cayenne pepper to the shrimp.  When the shrimp have turned pink, add them to the stew. 

Let the pot of flavors take over your kitchen for 20 minutes.  Remove from heat and let stand. WARNING: This recipe is not for the weak!  There is some serious spice to it, so be forewarned.  If you like spice, this is the ticket.  This recipe makes 15Cups at 1.5P .5C  1F Per cup.  A 3-block meal would be 2cups at 3P 1C 2F.  Cool your mouth down with some tasty fruit to equal your carbs.  And try a little alligator pear (avocado) in yo’ jambalaya for additional fats.







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