Paleo Jambalaya

This dish is my favorite paleo dish I've made to date. Absolutely delicious!

[I found the basis for this recipe in The Primal Blueprint Cookbook by Mark Sisson, and then added to it to suit my taste.]

Ingredients:
1/2 lb andouille pork sausage (or a spicy variety of any sausage you wish), sliced
1 lb. shrimp (I used pre-cooked, shelled frozen shrimp)
1 small yellow onion, finely chopped
2 green bell peppers, finely chopped

2 cloves garlic, minced
1 tsp paprika
1 tsp salt
1 tsp dried oregano
1/2 tsp dried thyme
1/8 tsp cayenne pepper

28 oz. diced tomatoes (I used canned variety)
1 cup chicken broth
1/2 head cauliflower

Servings: 4-6

Time to Cook:
Start with the sausage pieces; add EVOO to large soup pot, cook sausage over medium till browned. Once meat browns, add yellow onion and green bell peppers; cook until vegetables soften and onions turn translucent.

Add garlic (I used minced garlic from jar) and spices (add to taste, or measure), then add diced tomatoes and chicken broth. Bring to simmer with lid on for 10 minutes or so.

While pot simmers, cut cauliflower into small pieces, and rinse well. Once rinsed, grate cauliflower using a food processor (or similar) to create rice-like texture. (I used my magic bullet, as I haven't invested in a food processor, yet, and it worked well!) Add the cauliflower to the post and simmer another 10 minutes. Add the shrimp and simmer until the shrimp is cooked through (pink).

Plate and serve! Delicious.

Some cook's notes:

• The combination of the spicy sausage and cayenne pepper was enough heat for me, but I have a more mild preference (reference: I'm usually a 2-3 star eater). 
• I purchased my pre-cooked shelled shrimp from Dominick's, which is a partner of Safeway. I prefer not having to worry about cooking the shrimp in the jambalaya. I thawed in a strainer under cool running water prior to adding to my jambalaya.

• I purchased my sausage at Whole Foods, in the deli, but they also had pre-packaged sausage in front of the deli case, which I will try next time. The spicy sausage from WF was good. 
• I used two 14.5 oz. cans diced tomatoes; 1 can was fire-roasted with garlic and diced chiles, 1 was plain low sodium diced tomatoes.
• If you like it thicker, you could add tomato paste, which I did not do this time.

If you try this recipe, let me know what you thought! Did you make some changes? Let me know!