Shrimp and Sausage Jambalaya
white-fleshed sweet potato, such as Hannah, peeled*
To comply with SCD, substitute 6 cups riced cauliflower for the sweet potato.*Show Note
avocado oil or ghee
andouille sausage or kielbasa, thinly sliced on the diagonal
yellow onion, chopped
1 ½ c
finely chopped green onions, tender green and white parts only
celery stalks, chopped
green bell pepper, seeded and chopped
cloves garlic, minced
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
freshly ground black pepper
fine sea salt
chicken bone broth
large raw shrimp, peeled and deveined, with tails on
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.
- 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.
- 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.
- 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.
- 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