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Two bowls of paleo jambalaya made with cauliflower rice from One Lovely Life.

Paleo Jambalaya with Cauliflower Rice

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5 from 3 reviews

  • Author: Emily from One Lovely Life
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x


Paleo Jambalaya with Cauliflower Rice is a a grain free spin on our old favorite. We love the big, bold flavors! (Gluten free, paleo & whole30 approved!) 


  • 1 Tbsp olive oil
  • 12oz kielbasa or andouille sausage, sliced on the diagonal
  • 1 small onion, diced (about 1 heaping cup)
  • 1 bell pepper, diced (about 1 heaping cup
  • 23 stalks celery, diced
  • 23 cloves garlic, minced
  • 1 Tbsp Cajun seasoning
  • 1 (14oz) can diced tomatoes (I like fire-roasted), undrained (about 1 3/4 cups)
  • 1/2 cup-3/4 cup vegetable or chicken broth
  • 1 (12oz) package cauliflower rice (frozen or fresh)
  • 8 oz. shrimp
  • 2 green onions, sliced
  • 23 Tbsp minced cilantro or parsley (optional)
  • salt and pepper, to taste.


  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add sausage and cook 5-7 minutes, or until browned. Remove from pan and set aside.
  3. Add onion, bell pepper, and celery. Cook 10-12 minutes to soften. (Onion will look translucent and celery will be tender)
  4. Add garlic, Cajun seasoning, tomatoes, and broth. Stir to combine.
  5. Add cauliflower rice, browned sausage, and uncooked shrimp to the Dutch oven.
  6. Cook 4-5 minutes, or until shrimp are opaque and cooked through.
  7. Taste and add salt and pepper, to taste.
  8. Sprinkle with green onions and cilantro, and serve warm!
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Paleo, American, Cajun