Paleo-Friendly Seafood Jambalaya Recipe
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Ingredients
- 3 Tbs. olive oil, divided
- 1 large red onion, chopped
- 1 large stalk celery
- 1 large green bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 large red bell pepper, chopped
- 6 garlic cloves, minced
- 3 Tbs. sweet smoked paprika
- 1/2 tsp. black pepper
- 1 1/2 cups chicken or vegetable stock
- 1 15-oz. can chopped tomatoes in juice
- 1 bay leaf
- 2 cups frozen okra
- 1 lb. medium or large shrimp, peeled and deveined
- 1 lb. cod, monkfish, or other white fish, cut into 1/2-inch pieces
- 2 medium heads cauliflower, core removed
- 1 cup chopped flat-leaf parsley leaves
Preparation
- Heat 1 Tbs. olive oil in a large Dutch oven over medium-high heat. Add onion, celery, bell peppers, and garlic, and cook 5 minutes, or until vegetables are just tender. Stir in paprika and black pepper. Add stock, tomatoes, and bay leaf. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes. Add okra, shrimp, and fish, and cook 5 minutes more.
- While jambalaya is cooking, chop cauliflower florets in food processor until they’re small and uniform, about the size of grains of rice. Be careful not to chop too finely, or the dish will be mushy. Heat large skillet over medium heat, and dry-fry cauliflower about 5 minutes, stirring frequently, until cauliflower has lost its raw taste.
- When jambalaya is finished cooking, remove and discard bay leaf. There should be almost no liquid left at this point; if liquid remains, drain or spoon off using a ladle. Stir in cauliflower rice. Shower with parsley, and serve immediately.
Nutrition Information
- Calories 190
- Carbohydrate Content 18 g
- Cholesterol Content 80 mg
- Fat Content 6 g
- Fiber Content 6 g
- Protein Content 19 g
- Saturated Fat Content 1 g
- Sodium Content 650 mg
- Sugar Content 7 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g