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Black Friday 2018

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Cajun Jambalaya with Cauliflower “Rice” Recipe

103 Comments

So are you ready for another recipe?! 🙂 Tonight I made Cajun Jambalaya with Cauliflower “Rice”. I love dishes like this because you can literally throw in basically any veggies and meats you have on hand to create a delicious meal.

Due to eating Paleo, I have eliminated grains from my diet hence the cauliflower “rice”. Now you can opt to add in rice, but if you would prefer to try cauliflower “rice”, here’s how you can do it. Either put cauliflower in a food processor until you get the consistency of rice or if you don’t have a food processor (I surprisingly don’t), you can do what I do…

Throw the cauliflower in a Ziploc bag and seal it. Now take out a meat tenderizer or I guess you could use a hammer?…and get out all of your pent-up aggression. 😉 You’ll actually be getting some nice exercise in the process too. Smash up the cauliflower until you feel like it has a “Rice” consistency. That’s it!

Cajun Jambalaya with Cauliflower “Rice”

(Keep in mind that you don’t need to have all of the ingredients listed below… you can change-up this recipe as needed. Really the veggies and meats you add to this dish are up to you.)

* This recipe will make a large amount of Jambalaya. We were able to feed our family of five and we still have quite a bit leftover for lunch tomorrow. I LOVE leftovers!

Ingredients

Jambalaya:
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup celery, chopped
Cauliflower “Rice”
2 Garlic cloves, minced
2 14.5 oz can diced tomatoes, undrained
3 boneless, skinless chicken breasts, cut into small pieces
1 pound shrimp (shelled and de-veined)
Sausage (this would be great to add, but I, unfortunately, didn’t have any on hand)
3 tablespoons of olive oil

Cajun Spice Mix


2 1/2 teaspoons salt (I like salt a LOT… feel free to alter this if you are trying to reduce your sodium intake)
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper (this will give the dish a spicier taste)
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
* Recipe adapted from here.

Directions:
Set a large wok or skillet on medium heat and throw in a couple of tablespoons of olive oil. Once the oil is hot, add the chicken and sausage (or any other meats you’d like to use). Once cooked through, throw in the onions, bell peppers and celery. Saute for about 10 minutes. Add the 2 cans of tomatoes with juice, then add the Cajun spice mix and bring to a simmer. Now add in the cauliflower “rice” and simmer for 10 to 15 minutes more. And finally, add in the shrimp and simmer for another 5 minutes.

Serve with hot sauce and salt & pepper. Enjoy!


On a side note, I started Whole 30 last Tuesday, which basically means that I have and will be eliminating sugar, grains, and dairy from my diet for 30 days. I have felt such a huge difference by eating a primarily Paleo diet… my energy is up, I’m sleeping better, my digestion issues are pretty much gone, I feel really happy and the list goes on. So that’s why I have decided to dive in even further and see how I feel after eating Whole 30 style for the next 30 days.

And the reason I am telling you all this is because most of you who check out Hip2Save on a regular basis know how much I love my coffee… AND I don’t drink it black. So going on this Whole 30 has really put me in a bind, as I love cream in my coffee. For the past few days I have been experimenting with ways to make a delicious non-dairy creamer. I have tried canned coconut milk by itself… but it just doesn’t have the consistency or even close to the same taste as my beloved cream. However, coconut milk with other ingredients does make a fabulous non-dairy creamer. So stay tuned for a recipe…

Also, if you have a yummy non-dairy creamer recipe, I’d love to hear!


Join The Discussion

Comments 103

  1. Gina

    Super Excited about this recipe, I was actually googling yesterday for a good jambalaya recipe- I have tried all of your recipes so far and LOVED them (and I am not going Paleo – but enjoy the health benefits of your meals!) Thanks Collin and keep them coming!

  2. Kristen

    Hi Collin! Love the new recipes. I was wondering if you might consider posting about how to save money while eating paleo foods? Or meal planning on paleo? How to stretch your grocery budget, while still eating paleo? I would love a little series on this, because my family and I ate strict paleo for a while, but our finances changed drastically, and I have had to add more grains back in just to stay within our allotted budget. Just a thought, would appreciate any you have on the topic as well.

    Thanks!

  3. Melanie

    Collin,
    My family tried your Paleo Spaghetti and Meatballs last night and we loved it! My 5 yo woke up this morning begging me for meatballs. : )

    Thanks!

  4. Jenny Bosse

    Collin,
    I am to tryng the paleo diet. I love your recipes: I was wondering if you are struggling with any part of it? Well I am having trouble giving up my diet pepsi addiction; and this sounds weird but Greek yogurt.

  5. Mel

    I don’t use anything thats canned because of the chemicals that have been leaching into food from the lining in canned products. I wonder if I could chop up some fresh tomatoes and add a little water to the recipe???

  6. Melissa Hartwig

    Kristen, we created the Whole30 program, and have a ton of resources on our web site about eating and maintaining a Paleo lifestyle. One post in particular may prove helpful – it’s about stretching your grocery store dollars on a Paleo diet. The post is titled “Paleo Poor” (http://whole9life.com/2011/01/paleo-poor-your-guide-to-the-grocery-store/).

    Hope you find it helpful – and best of luck to you, Hip2Save, on your Whole30! Do you have a copy of our Whole30 Success Guide yet? If not, please send me an email and I’ll send you one, as a thank you for this post.

    Best,
    Melissa Hartwig
    Founder, Whole9

  7. Amanda C.

    Just made this for lunch and it was delicious!!!! I used chicken and sausage because I don’t like shrimp and I used rice instead of the cauliflower. My hubby and I just each had a bowl for lunch and I’m glad there is so much leftover because I will have some for lunch for the next several days. 🙂

  8. catie

    I tried this with fire roasted tomatoes–delicious!

  9. Becky

    This recipe was delicious Collin!! My family of 3 ate almost all of it (Of course there is one growing 14 year old who eats me out of house and home) They all said it was delicious and can’t wait until I make it again. 🙂 Thank you!

    • Collin (Mrs. Hip)

      Yay! So glad to hear that your family enjoyed this recipe! 🙂

  10. irene

    Collin, I made the dish for the two of us and really enjoyed it! Just happened to have all the ingredients! Added green onions and parsley at the end and served with a bit of brown rice since we’re not eating paleo. Thanks for sharing the recipe!

  11. Kandace

    What is the calorie intake on this?

  12. Linda Hawkinson

    I have used cauliflower rice for other recpies and a food grater is a great way to make your cauliflower into easy to use rice looking goodness!

  13. Alysha

    About how many servings does this make?

  14. Bev

    What’s is the nutritional information for this recipe? How many carbs per serving protein,fat? What is the serving size? Looks yummy but really would appreciate that information

  15. Sonya simmons

    Recipe is delish! Thanks for posting. I know your asked for homemade creamer ideas, I’ve tried several but nothing comes close to Nutpods. We order online due to the cost. My coffee cream is my weakness!

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