Have you tried out some Jambalaya during the Christmas festive season? This paleo dish is guaranteed to help you maintain your health during this festive Christmas season. This is a time to bond and show your family how talented you are in making the most amazing dishes. Most people dread festive cooking since it seems to take up a lot of time, energy and resources. At the same time, most of the dishes prepared during this period are rarely healthy. People have deemed it a “cheat season”, where you could eat anything you want regardless of the calories and health issues related to consuming some dishes.
Instead of spending lots of money on expensive dinners for your entire family, opt for a healthier cooking-bonding experience. You could ask your family to help you prepare it, or you could do it yourself and eat it together while you all bond. Below is an easy and quick dish that will have your family singing your praises all season.
Paleo Creole Jambalaya
This amazing dish involves steaming a pot of rice, smoked sausages, and tomatoes, with some additional vegetables on the side. The beauty about Jambalaya is that it tastes different every time you eat it. This is because the dish is so versatile that you can actually switch up the ingredients to create a very different taste. Paleolizing a Creole jambalaya dish involves eliminating rice from the ingredients a replacing it with cauliflower rice. The fact that this dish is neither a stew nor a soup makes it consumable with dishes such as fresh lemonade or a green side dish.
Preparation: Twenty minutes
Cooking: Twenty-five minutes
- Protein- thirty percent or thirty-four grams
- Fat- fifty-two percent or twenty-six grams
- Carbohydrates- eighteen percent or twenty grams
- One cup of sliced Chorizo sausage
- One tablespoonful of Coconut oil
- One finely chopped onion
- Two finely chopped bell peppers
- Two finely chopped celery stalks
- Two large sliced zucchini
- One finely chopped jalapeno
- Two tablespoonfuls of Cajun spice
- One tablespoonful of dried thyme
- One bay leaf
- Two fourteen ounce cans of chopped tomatoes
- Ten ounces of peeled and deveined shrimp
- Half a tablespoonful of cayenne pepper
- Pepper and salt
- To serve:
- Cauliflower rice
- Chopped parsley
- Chopped chives
- With the aid of a large cooking pan, melt the coconut oil. Add the Chorizo sausage and fry until they have a golden brown color
- Remove the sausage from the pan and leave the golden brown oil on. Add the jalapeno, zucchini, and garlic to cook. This will take about five minutes.
- Place back the chorizo sausage in the pan and add the spices. Stir it well and let it cook for a few minutes.
- Add the shrimp and tomatoes to the pan and let them cook for between five to ten minutes. The shrimp will cook and the sauce will thicken a little. Season the dish and add the parsley and chive toppings.