Jambalaya, The Primal Way

This deliciousness comes from "The Primal Blueprint Cookbook" or as I call it, "the fancy one". The meals in here are a little more complex than the ones from the "Quick and Easy Meals".  Nonetheless, this one for the jambalaya isn't too bad! 

What you need:

1 pound andouille sausage (or other spicy sausage), cut into slices

1 small onion, finely chopped

2 green bell peppers (we use 1 red, 1 green), finely chopped

2 garlic cloves, finely chopped

1 teaspoon paprika (we don't use)

1 teaspoon salt

1 teaspoon dried oregano (we don't use)

1/2 teaspoon dried thyme (we don't use)

1/8 teaspoon cayenne pepper (or less if you don't want the spice--we use dabs of hot sauce instead)

1 (14 ounce) can of diced tomatoes--we like the Centos brand from Kroger

1 can of rotel (we used hot)

2 cups chicken broth (we used some we homemade that we had frozen for added flavor)

1 head cauliflower

1 pound raw shrimp, shells and tails off

What you do:

Cook the sausage in a large, deep pot. 

As it browns, add a little more oil to the pan and then sauté' yellow onion and bell peppers until the onion becomes soft. 

Add garlic and spices then tomatoes and chicken broth.

Bring to a simmer with the lid on for 10 minutes. 

While it simmers, cut the cauliflower into small florets and grate in a food processor (or blender) so the texture resembles rice. 

Add the cauliflower to the pot and simmer another 10 minutes. 

Add the shrimp and simmer until cooked through and pink, about five minutes.

All that's all she wrote!

It was actually fairly simple. The most time consuming part of this meal is chopping the cauliflower. 

It made PLENTY for just two. 

So now, we have lunch for the next 3 days--just to give you an idea of how much it made. This is giving 2 heaping scoops for a serving.