This healthy jambalaya is made with cauliflower rice, chicken, and sausage for the ultimate paleo and Whole30 version of the classic Creole dish.
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 minutes
Yield:4 servings 1x
8 ounces boneless skinless chicken breasts
2 teaspoons Creole seasoning
Coconut oil, for cooking
8 ounces sausage, sliced
2 medium bell peppers cut into bite-size strips
1 small red onion, finely chopped
2 cans stewed tomatoes, drained
3 cups cauliflower rice
In a medium bowl, combine the chicken and seasoning and gently toss.
In a large skillet, set over medium-high heat, heat the coconut oil. Add the seasoned chicken and sausage. Cook for 3 to 4 minutes stirring frequently, until the chicken begins to brown. Add the bell peppers and red onion. Cook for 2 minutes more, stirring frequently.
Add the tomatoes, breaking up any large pieces with a spoon. Stir in the cauliflower rice. Cover and cook until the chicken is no longer pink and the cauliflower rice has absorbed all liquid. Remove from heat and serve.