I’ve got a quick and easy Whole30 Jambalaya recipe for you today!  Are you ready?

My entire family is from Louisiana (some still live there, actually) and they are well versed in cajun and creole cooking. Jeff and I were craving something different and this idea popped in my head.

Now before all my Louisiana followers JUMP on me, this isn’t a traditional jambalaya. Actually, according to my father, it’s not jambalaya at all; the rice would need to have been cooked in the savory sauce. Well, I just didn’t have the patience for that as dinner was to be served within the next hour and Jeff isn’t too particular.

If you are still with me and willing to trying this easy, weeknight jambalaya recipe, you won’t be disappointed. The flavors meld together after 30 minutes of simmering, the chicken still tender, and the shrimp perfectly cooked. The holy trinity blesses this pot of goodness and your family with thank you.

Easy Whole30 Jambalaya

I made a few adjustments to make this recipe Whole30, and it was just as delicious. Serve over cauliflower rice!

1. Use a compliant cajun seasoning (This one is Emeril’s Essence Creole Seasoning)

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

2.  Use a compliant sausage like Pederson’s Natural  Farms no sugar added kielbasa.

3.  Instead of brown sugar, add a pitted date!

I used a food processor to chop my vegetables but it’s definitely not necessary. I found the dish overall to be more flavorful with the vegetable chopped more finely. My holy trinity was slightly larger than a mince.

[tasty-recipe id=”5764″]

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