Wednesday, March 26, 2014
Joseph's Paleo Gumbo Jambalaya
OK, how can it be both gumbo and jambalaya? Simple: since gumbo derives its name from ngumbo, the Bantu word for okra, simply add okra to your jambalaya. Voila! (Which I pronounce VOY-la.)
I started with Emeril Lagasse’s recipe for Cajun jambalaya (which can be easily found via your favorite internet search) but I tend to use a bit more meat than he does and of course, to make it Paleo I use cauliflower rice rather than the grain. I also prefer Pickapeppa Sauce to the Worcestershire that he uses.
I was surprised to see that my Cajun blackening spice mixture contained the same ingredients as his “Bayou Blast” seasonings, just in different proportions. I’ve appended mine.
1 lb medium shrimp, peeled, deveined and chopped
1 large chicken breast (about 8 ounces), diced
1 ½ tablespoon Cajun seasoning, recipe follows
2 tablespoons olive oil
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
2 tablespoons chopped fresh garlic
2 chopped Roma tomatoes
3 bay leaves
1 teaspoon Pickapeppa Sauce
1 teaspoon hot sauce (I prefer Cholula)
1 small head of cauliflower, riced in food processor
1 cup chicken broth
1 Andouille sausage (about 7 ounces), sliced
1 lb fresh or one 16 oz bag of frozen chopped okra
1 tsp salt and pepper or better yet, Pepperman
Joseph’s Cajun Blackening Spices
4 tsp sea salt
5 tsp paprika
2 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp ground black pepper
1 tsp ground dried oregano
1 tsp ground dried thyme
In a bowl combine shrimp, chicken and Cajun seasoning, work in seasoning well and set aside.
In a large saucepan, brown the Andouille on both sides, remove from pan and set aside. This step isn't really necessary, I just prefer my sausage browned.
Heat oil in the pan over high heat with onion, pepper and celery (the “Holy Trinity” of Cajun cooking) for about 3 minutes. Add garlic, tomatoes, bay leaves, Pickapeppa Sauce, hot sauce, and salt & pepper/Pepperman. Stir in cauliflower and broth. Reduce heat to medium, cook about ten minutes, stirring occasionally, then add the okra. Continue cooking and stirring occasionally until cauliflower becomes tender, another 5 or 10 minutes.
Add the shrimp/chicken mixture and the sausage. Cook until meat is done, about 10-15 minutes more.