Jambalaya is one of those things that you pretty much need rice for. I'd tried making a paleo jambalaya recipe, but without rice it was more like jambalaya soup. So, I thought I'd have to give up this tasty Cajun dish, until I discovered that Jovial (who makes pasta noodles based on cassava flour) makes an orzo (pasta in the size and shape of rice grains). It turns out that this does a pretty good job of soaking up the liquid, so I've started keeping a couple of boxes of their orzo on-hand. (As always, any name brands, links, or other such information are only provided for informational purposes, and I do not receive any money or other consideration for such endorsements or mentions.)
Ingredients
- 1 to 2 pounds of cooked meat (I often use a mix of ham, chicken, and andouille sausage - I tried making it with shrimp, and it was good, but the leftovers were overwhelmingly "shrimpy")
- 2 Tbsp cooking oil
- 3/4 cup diced onion
- 3/4 cup diced celery
- 3/4 cup diced green pepper (try to make the onion, celery, and green pepper pieces all about the same size)
- 2 cloves garlic, minced
- 1 small (14oz.) can crushed tomatoes (about a cup and a half)
- 3 to 4 cups chicken broth
- 1 box Jovial grain-free orzo
- 2 Tbsp Cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- 1/4 tsp cayenne pepper (or more or less, depending on how you like the heat)
- Make sure all your meat is cooked beforehand (unless you're using shrimp).
- In a large pot, heat the cooking oil on medium heat.
- Add the onion, celery, and green pepper and heat, stirring, until the onions are waxy/translucent and the other vegetables are "tender-crisp".
- Add the garlic and cook, stirring, for about 30 seconds.
- Add the crushed tomatoes, 2 cups of the broth, orzo, and spices.
- Cook for 25 minutes, stirring every five minutes, and adding more broth as necessary. If you're going to add shrimp, add it about 5-10 minutes before the end of this time.
- Add the meat, stir in, and cook another 5 minutes or so.
- Remove the bay leaves before serving.