Spicy Shrimp Jambalaya

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings


  • 1/2 large head cauliflower
  • 1 tablespoon coconut oil
  • 2 cloves garlic minced
  • 1 small onion minced
  • 1/2 pound small shrimp peeled and deveined
  • 1/2 pound chicken sausages sliced
  • 1/4 cup low sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 14.5-oz. can diced tomatoes
  • 1 large jalapeno pepper minced
  • 2 teaspoons cayenne pepper
  • 1 tablespoon chili powder
  • sea salt to taste
  • freshly ground black pepper to taste


  • COOKING INSTRUCTIONS: Cut cauliflower into florets and place in a food processor; pulse until it reaches a “rice” consistency. Set aside.
  • Melt the coconut oil in a large skillet with a tight-fitting lid over medium heat. Add next 4 ingredients (garlic through sausage); cook for 5 minutes or until fragrant.
  • Add cauliflower then stir in remaining ingredients (broth through salt and pepper).
  • Reduce heat to low, cover and simmer for 10 minutes or until shrimp and sausage are cooked through and vegetables are tender. Serve warm


SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: 228 Calories; 10g Fat (38.2% calories from fat); 24g Protein; 11g Carbohydrate; 3g Dietary Fiber; 130mg Cholesterol; 530mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.
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