Shrimp and Sausage Jambalaya
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
12 oz
white-fleshed sweet potato, such as Hannah, peeled*
To comply with SCD, substitute 6 cups riced cauliflower for the sweet potato.
*Show Note
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2 tbsp
avocado oil or ghee
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12 oz
andouille sausage or kielbasa, thinly sliced on the diagonal
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1
yellow onion, chopped
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1 ½ c
finely chopped green onions, tender green and white parts only
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4
celery stalks, chopped
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1
green bell pepper, seeded and chopped
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4
cloves garlic, minced
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3
cups canned chopped tomatoes, with juice*
I typically buy tomatoes in jars or boxes that are BPA-free and don’t contain citric acid.
*Show Note
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2 tsp
dried parsley
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1 tsp
dried oregano
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½ tsp
dried thyme
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½ tsp
freshly ground black pepper
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¼ tsp
cayenne pepper
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1 tsp
fine sea salt
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2
bay leaves
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½ c
chicken bone broth
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1 lb
large raw shrimp, peeled and deveined, with tails on
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This may not be a surprise if you already know how much I love Disneyland, but the only time I have ever eaten jambalaya was at Disneyland’s Blue Bayou restaurant. Traveling to Louisiana to taste the real thing is on my to-do list, but until then, I’ve relied on some of my fans from the South to reassure me that this rendition tastes authentic.

Directions

  1. Using a food processor fitted the shredding disk, or the large holes of a box grater, shred the sweet potato. Remove the shredding disk, insert the standard blade, and pulse the shredded potato a few times, until the shreds resemble grains of rice.
  2. Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook, turning once, until golden brown, about 2 minutes per side. Transfer the sausage to a plate using a slotted spoon.
  3. Add the yellow onion, 1 cup of the green onions, the celery, bell pepper, and garlic to the pan and sauté for 5 to 7 minutes, until the onion is translucent. Add the tomatoes and juice, parsley, oregano, thyme, black pepper, cayenne, salt, and bay leaves and bring to a boil. Stir in the minced sweet potato and the bone broth, turn the heat to medium-low, and simmer for 10 minutes, stirring occasionally, until the sweet potato is tender.
  4. Add the shrimp and sausage and cook for 5 to 7 minutes more, until the stew has thickened but is still slightly soupy. Serve warm in bowls with the remaining 1⁄2 cup green onions on the side for garnish.

Reprinted with permission from Danielle Walker’s Eat What You Love by Danielle Walker, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Aubrie Pick © 2018

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