Here is a quick salad recipe for you. It’s a wonderful mix of flavors for your palate. I grew up eating sardines. My Ma always had plenty of cans of sardines stashed away in her pantry. As I grew up, I experimented with mixing them with different ingredients. This recipe was the result of one of those experiments. The add in of pepperoni lends a salty, spicy bite to this crunchy briny salad. Enjoy! Continue reading “Paleo Sardines and Pepperoni Salad Recipe”
Now that the weather has warmed (finally), I find that I’m not as hungry as usual. I’ve been keeping my dinners very light and fresh. Tonight, I craved a mixture of spicy and sweet flavors. I paired my spicy, blackened cod fish with my sweet, creamy grape and pecan broccoli slaw. It was a match made in culinary heaven. And, each dish took only minutes to make.
Cooking tip: I cooked my fish in a very hot cast iron pan. Three minutes on each side should be sufficient enough to cook your fish fillet. You want your fish blackened, but not burned. Any longer than 3 minutes per side may cause your fish to burn.
**Post contains affiliate links. Thanks for showing your support of my blog, Paleo Cajun Lady.**
3 tablespoons Organic Extra Virgin Coconut Oil
1 large onion, chopped
½ pound Organic Andouille Sausage, cut into 1” pieces
1 stalk celery, chopped
½ green pepper, chopped
1 clove garlic
2 tablespoons chopped parsley
1 small bunch green onions, chopped
1 pound shrimp, peeled and deveined
1 head cauliflower, pulsed in food processor to rice-like consistency
1 tablespoon Coconut Aminos
Organic Cayenne Pepper and salt to taste
Brown onions in oil until dark brown, adding small amounts of broth to keep from burning. Add sausage and brown for 3 or 4 minutes. Add celery, green pepper, and garlic. Continue adding small amounts of broth until vegetable are wilted. Add parsley and shallots; cook until wilted. Add shrimp, remainder of broth (at least ½ cup), and riced cauliflower. Cover and cook for 15 minutes. Season with salt and Creole Seasoning to taste. Add Coconut Aminos. Lower heat. Continue cooking, stirring frequently to mix ingredients well, for another 15 to 20 minutes, until cauliflower is tender. Remove from heat. Serve and enjoy.
Time Cook: About 1 hour
Serves: 4 or 2 hungry Cajuns
I think you’ll really enjoy this paleo version of my Shrimp Jambalaya. It captures all of the flavors of home.
#paleo #paleocajunlady #cajuncooking #paleocajunrecipes #paleojambalaya #jambalaya #eatpaleo #seafoodrecipes #andouillesausage #cayennepepper #cajun #jambalaya