My whole family likes it spicy. Even my two year old will slurp down curries and salsa with a smile. My oldest recently started a ritualistic competition with my husband to see who can eat two hot pickled peppers the fastest. It’s a pretty comical way to start our evening meal… I contribute my children’s spice tolerant palettes to all the jalapenos I craved – and consumed while pregnant, and this recipe can be a bit spicy so feel free to omit the hot sauce if you prefer a more mild jambalaya.
Seafood “Who Needs Rice” Jambalaya
1 lb wild Alaskan cod fillets (or other wild caught fish of your choice)
1 16 ounce bag of frozen already cooked shrimp (thawed and drained)
2 cups chicken broth
1 green bell pepper cut into strips
1 orange bell pepper cut into strips
1 red bell pepper cut into strips
4-5 carrots cut into strips
a pinch or two of sea salt
1 tbsp chili powder
1/2 tsp paprika
1/2 tsp fresh cracked pepper
4 cloves of minced fresh garlic
1/4 cup organic butter or ghee
a lot or a little Tapatio hot sauce
Make sure your fish and shrimp are thawed and drained. I like to pat the fish and shrimp dry with a paper towel, it will have a better texture after cooking if you do this. Cut the fish into bite size pieces. Melt butter in a large soup pot and saute carrots for about 4 minutes. Add the bell peppers and garlic and saute for another 3-4 minutes. Add all the spices and the chicken broth and bring to a boil. Throw in the fish and simmer until the fish begins to flake and then add the shrimp and stir just until the shrimp are warm. Dowse with Tapatio and stir. If you are using fresh shrimp throw in with the fish and cook for about the same amount of time together. Serve in bowls immediately. Add more hot sauce of desired.
Enjoy!
[nggallery id=55]
OH MY I AM IN HEAVEN!!!!!! as a southerner, mississippi girl, jamb is God to a lot of people down here. i know how to roux, i know how to holy trinity food oh man and this may even be something i could make for a dinner at home with my parents!!!!!!!! great! thanks!
This looks and sounds amazing! And I was just craving Jambalaya recently, but hadn’t thought about how to do it without rice. Pfft, now I don’t have to. Thanks Sarah! 🙂
Looks easy!!
BTW:
How many would this recipe serve?
I made this dish for my family of 5 and we had some left overs so I would say it would feed 5-6 adults easily. : )
Looks great…I assume I could sub chicken or another meat for the shrimp and fish if necessary. I have a shellfish allergy and my wife doesn’t like fish all that much but I want to try the recipe.
Hey Sarah,
I love the site and all the recipes. I have my own site where I have been posting articles and recipes from other peoples blogs. I have used some of your recipes and I give you credit every time. I wanted to run this by you and make sure that you are ok with that? I’m trying to expose my friends and family to the best of paleo on the internet and your site has been very helpful. Let me know if this is a problem.
Hi Casey,
No problem at all!! I appreciate you asking and I am honored to have you share my recipes. : )
I LOVE your website!! This is AMAZING!!! Thank you for the wonderful idea’s for yummy paleo cooking!!
hi there,
I’ve been following your blog for a while. I admire your writings and recipes greatly. The pictures all show home-made cooking 🙂
Here is a tip for the pictures though. Lower the angle of the camera, and preferably take a picture of small portions on a plate.
Loking forward to the next recipe!
Hi Lisa! Thanks so much for the picture tip, I am obviously not a photographer. LOL!! What cracks me up most is I usually have a toddler hanging from me or getting ready to dive off counter tops as I’m cooking, or I have a 6 year old taking the pictures for me – but your right -I will work on doing a better job at getting the right camera angle on my meals. : ) Thanks again!
Nice recipe – looks delicious.
One question though: You use organic butter and salt. Aren’t these 2 things forbidden in Paleo?
I am not this strict about my Paleo so I am just asking out of clarification but the butter is not Paleo right?
Well, Smidty, I guess it depends on who you ask in regards to the butter thing. In my humble opinion, butter is as good as bacon grease and because it is really just fat, it does not have the high lactose content like milk does that turns into sugar upon digesting it. I do not actually cook that often with butter and when I do I try to use organic butter or I really like Irish Kerrygold butter. I hope that helps!
Er… 5 to 6 adults? I used the amounts from your recipe and with just 2 adults, we had absolutely no leftovers. Then again, it did taste pretty darn good 😉
As usual your recipes are always yummy. I do have to ask though, what is ghee and where can I find it? BTW I live in Michigan.
Hi Tom,
Ghee is clarified butter. Basically, it’s butter that has been rendered in such a way that all the milk solids are removed, making it lactose free. I buy it at my local health food store. Here’s a great link that explains in detail what ghee is. Hope this helps! : )
http://www.associatedcontent.com/article/28850/ghee_nutrition_benefits_of_the_indian.html?cat=5
Hi Sarah, I just discovered your blog and am loving your recipes. I just made this one, but didn’t have all the bell peppers, so replaced them with chopped kale. I put some basil in as well. Super yummy. Great recipe.
Hi Sarah! So glad you found the blog – and thank you!! : )
I am desperately seeking more exciting Paleo meals. My live-in boyfriend is heavy into Crossfit which promotes the Paleo lifestyle so I’ve respectfully agreed to honor his diet at the dinner table but I got so tired of fish, chicken, squash, and salad that I’ve started searching…the thing with most Paleo recipes is that it calls for many expensive/complicated ingredients that I can rarely find in the grocery stores (we do not have a Whole Foods within 150 miles) but I ran across this one and thought ‘why not?’ it mostly has ingredients that we have on hand. I cooked it up….I added stips of onion to the bell pepper and used 2 different color bell pepper for color. I had frozen Tilapia filets and no shrimp but I did have deer sausage so I improvised and sliced it up. I made it with the subs and added a little bit of ‘Old Bay’ seasoning (instead of sea salt) which I know has a higher sodium level than preferred but it spiced it up. My boyfriend said about a dozen times how good it was and it’s the best thing I’ve ever cooked…mind you, there have been LOTS of meals cooked in our last 4 years together. This one is going in the file. Between the two of us, and his lunch we polished off the entire pot! Try it! You wont even miss the rice (this is coming from a Carb afficinado!)
My brother suggested I would possibly like this web site. He was totally right. This post actually made my day. You cann’t imagine simply how so much time I had spent for this info! Thanks!
Hello. I am from Louisiana. While this recipe looks good, it is in no way a traditional Cajun jambalaya!! Jambalaya is all about the rice down here. Others have tried to make variations with no rice and just veggies but it’s NOT jambalaya. Also, I have never ever seen cod in jambalaya. No fish!!! Always shrimp, chicken, sausage or pork. If this were to be served in Louisiana you would get some laughs. But it does look like a nice dish. Just please don’t insult Cajun cooking and jambalaya because this is not it at all.
Maybe you should say Thank You. Thank you for doing a good job at supplying us with wonderful, yummy paleo recipes.
My parents live in Anchorage, AK. When they visited last week, they brought two whole cod with them. We cooked them up like this. Very delicious. I’m eating the left-overs at my desk right now…
This is great. We used shrimp, and some sausage stuff called “linguisa”.
It was pretty good right after cooking, but I can’t wait to try leftovers today, and see how it tastes after all the flavored have mixed in together.
This is easy to make, quick, and yummy. This is a good weeknight meal.
THANK YOU for this!
Thank you Kelly!!