Here is a great recipe for one of my favorite “go-to” meals: Jambalaya.

This one is a spicy Southern dish.  I use El Pato sauce, but if you are not a fan of spicy foods, you might consider regular tomato sauce instead.

10 min prep time

25 min cooking time 

• 2 Tbsp coconut or avocado oil
• 1/2-1 lb spicy sausage, sliced (look for andouille sausage)
• 1/2-1 lb chicken breast or shrimp
• 1 C chopped onion
• 3/4 C chopped green pepper
• 1/2 C chopped celery
• 2 C chicken broth
• 1 1/2 C water
• 1 tsp cajun seasoning + 1/8 tsp, divided
• 1 bay leaf
• 2 cans tomato sauce
• 1 1/2 C finely chopped cauliflower
• 1/2 tsp cayenne pepper

In a large skillet, heat the coconut or avocado oil, sausage, onion, peppers, and celery. Saute for around 5 minutes, then add the seasoning and bay leaf. Cook for 1 minute more. Add the tomato sauce, chicken broth, water, and cauliflower. Bring to a boil, then cover, reduce heat to medium low, and simmer for 20 minutes. Remove the bay leaf.

In another skillet, saute chicken or shrimp, 1/8 tsp cajun seasoning, and a dash of cayenne pepper in 1 tsp coconut or avocado oil. Saute for 2 minutes, then stir into the jambalaya.