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Paleo Jambalaya with Lobster & Cauliflower Rice

Paleo Jambalaya with Lobster & Cauliflower Rice

Paleo Jambalaya with Lobster & Cauliflower Rice

Low-Carb, Paleo, Keto, Grain-Free, Gluten-Free, Easy

Take your taste buds on a trip to New Orleans with this reinvented Paleo jambalaya full of southern flavor, creamy lobster, and cauliflower rice.

I love turning your traditional comfort dishes into Paleo-approved meals everyone can enjoy. You’ll find the traditional flavors of a southern jambalaya dish mixed with some non-traditional ingredients for a full-on Paleo experience.

You’ll want to read this blog post in its entirety for helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your jambalaya turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Jambalaya with Lobster & Cauliflower Rice

Take your taste buds on a trip to New Orleans with this reinvented dish full of southern flavor and Paleo-approved foods.

1. Heat 1 tablespoon EVOO in a dutch oven over medium heat for 3 minutes or until the oil starts to shimmer.

Tip: If you do not have a dutch oven a medium to large stockpot will suffice.

2. Stir in the sausage and cook for 2 minutes or until a nice sear has formed.

3. Next, add onions, bell pepper, celery, and season with Cajun seasoning and sea salt as necessary and cook vegetables for 5 to 7 minutes or until softened.

Tip: Make homemade Cajun seasoning by combining; 2 teaspoons ground paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon ground cayenne pepper, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes (optional).

4. Stir in cauliflower rice, diced tomatoes (and it’s juices), minced garlic, chicken broth, bay leaves, and dried thyme. Bring to a boil, cover and reduce heat to low and simmer for 20 minutes.

Tip: Use prepackaged or frozen riced cauliflower to save time.

5. Turn the burner off and add in the lobster meat and cover for an additional 10 minutes or until lobster is a creamy white color and no longer translucent in the center.

6. Remove bay leaves and serve.

How to Make Paleo Jambalaya with Lobster and Cauliflower Rice

How to Store Paleo Jambalaya with Lobster & Cauliflower Rice

Jambalaya can be stored in the refrigerator for 3 to 5 days in the Dutch oven if leftovers are ample. Or divide leftovers into containers and grab for lunch tomorrow.

This recipe is an excellent freezer meal! Make this dish and allow it to cool completely before storing it in a freezer-safe and airtight container(s). This will safely keep in the freezer for 3 to 4 months. Defrost in the refrigerator 24 hours before eating.

Essential Equipment to Make Paleo Jambalaya with Lobster & Cauliflower Rice

Dutch Oven – Dutch ovens are excellent for heat retention, which reduces the amount of energy needed for cooking. It is also effortless to clean and perfect for cooking and marinating. If you do not have a Dutch oven a medium to a large stockpot with a lid will suffice.

How to Make Paleo Jambalaya with Lobster and Cauliflower Rice

More Paleo Dinner Ideas

Cuban Pork Shoulder – This mouth-watering braised Cuban pork shoulder is cook on low for several hours and has loads of authentic flavors.

Crockpot Beef Roast and Vegetables – Leave the hard work to the crockpot and enjoy or day off of cooking while still enjoying this delicious family meal!

Blackened Chicken Wraps – Short on time? No worries, these blackened chicken wraps are ready in 10-minutes!

Basic Staples for Making Paleo Jambalaya with Lobster & Cauliflower Rice

Extra-Virgin Olive Oil – Olive oil is my preferred oil to cook with when it comes to low-temperature baking and cooking. Other healthy options are coconut oil, avocado oil, or (bacon) lard.

Andouille Sausage – It’s best to source nitrate and nitrite-free sausage that are minimally processed with few ingredients.

Onion – Onions have multiple layers, so buying organic isn’t necessary.

Bell Pepper – I use red bell pepper for this dish because it provides a little extra sweet flavor and crunch, but feel free to use green, orange, or yellow!

Celery – Celery is a great vegetable to add to any dish; it provides an extra layer of flavoring and crunch in a low-calorie form.

Cajun Seasoning – See notes for making a homemade blend or try Frontier’s Cajun Seasoning!

Cauliflower Rice – Cauliflower rice is an excellent substitute for rice! Save time by using prepackaged riced cauliflower or frozen!

Fire-Roasted Diced Tomatoes – My absolute favorite Paleo-approved brand for all my tomato products is Muir Glen.

Garlic – Garlic is a staple in our household. I use it in just about every meal. We have our own garlic garden, so we are usually set for the year. In cases that I run out (because it has happened), I try and source local or organic garlic heads.

Chicken Broth – I use broth and stock interchangeably. You can use either. I prefer homemade bone broths, otherwise, my favorite store brand is Kettle & Fire.

Bay Leaves

Thyme

Lobster Meat – A traditional jambalaya dish usually calls for shrimp, but I swap out one seafood for another! If you prefer shrimp, follow the instructions below the same as if you were using lobster.

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How to Make Paleo Jambalaya with Lobster and Cauliflower Rice
How to Make Paleo Jambalaya with Lobster and Cauliflower Rice
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Paleo Jambalaya with Lobster & Cauliflower Rice

Course Dinner
Keyword jambalaya, lobster, low carb, paleo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 159 kcal
Author Angela Blanchard

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 8 ounces andouille sausage, cut into 1/4-inch-thick slices
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 2 celery ribs, chopped
  • 1/2 teaspoon Cajun seasoning
  • 1 lb cauliflower rice
  • 14.5 ounces diced fire-roasted tomatoes and its juices
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 3 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 lb lobster meat

Instructions

  1. Heat 1 tablespoon EVOO in a dutch oven over medium heat for 3 minutes or until the oil starts to shimmer.

  2. Stir in the sausage and cook for 2 minutes or until a nice sear has formed.

  3. Next, add onions, bell pepper, celery, and season with Cajun seasoning and sea salt as necessary and cook vegetables for 5 to 7 minutes or until softened.

  4. Stir in cauliflower rice, diced tomatoes (and it's juices), minced garlic, chicken broth, bay leaves, and dried thyme. Bring to a boil, cover and reduce heat to low and simmer for 20 minutes.

  5. Turn the burner off and add in the lobster meat and cover for an additional 10 minutes or until lobster is a creamy white color and no longer translucent in the center.

  6. Remove bay leaves and serve.

Recipe Notes

  • Save time by using frozen cauliflower rice
  • Make homemade cajun seasoning by combining:

2 teaspoons ground paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon ground cayenne pepper
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)

  • If you do not have a dutch oven a medium to large stockpot will suffice
Nutrition Facts
Paleo Jambalaya with Lobster & Cauliflower Rice
Amount Per Serving (1 g)
Calories 159 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 92mg31%
Sodium 850mg37%
Potassium 407mg12%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 16g32%
Vitamin A 878IU18%
Vitamin C 53mg64%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Paleo Jambalaya with Lobster and Cauliflower Rice



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