Jambalaya (paleo)

I just read/skimmed Robb Wolf's "The Paleo Solution" - and at the end of the book there are recipes and ideas about what to eat for a "Paleo 30" (30 days of paleo eating to notice how your health/energy/etc change and decide if you want to continue or not). And while perusing the recipes I saw one for jambalaya, which sounded new and exciting.

Usually people use andouille sausage for jambalaya - along with shrimp. I had some homemade linguica defrosting, which is much milder, and maybe a little more wine-y.  They also had only farm raised shrimp at the store, so I opted to go with bay scallops instead (the small, cheaper kind).  The resulting dish was definitely jambalaya like - though honestly I have little to compare this to since I have never eaten traditional jambalaya. The only other time I've had it was when I made enormous quantities for a fundraiser my friend and I put together in college. Anyway - the paleo version does not have the rice of course, and instead uses cauliflower. The consistency is different that way - the cauliflower just doesn't soak up the liquid like rice does - but the whole thing comes together nicely as a soup.

Mine looked a little thicker than this - with scallops, not shrimp!

1 T + 1 t olive oil, divided
1/2 pound spicy sausage (andouille)
1 c. chopped onion
3/4 c. chopped green pepper
1/2 c. chopped celery
1 t. cajun seasoning* + 1/8 t., divided
1 bay leaf
2 small cans tomato sauce**
2 c. chicken broth
1 1/2 c. water
1 1/2 c. finely chopped cauliflower
dash of cayenne
1/2 pound shrimp

Cajun "holy trinity"

In a large skillet heat the olive oil, sausage, onion, peppers and celery. (I read somewhere that the combo of onion, green pepper and celery is the "holy trinity" in Cajun cooking.) Saute for about 5 minutes, then add the seasoning and bay leaf. Cook for 1 more minute. Add the tomato sauce, chicken broth, water, and cauliflower. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes. Remove bay leaf.

In another skillet, saute the shrimp (or scallops) in the 1/8 t. olive oil with the 1/8 t. cajun spice and a dash of cayenne. Saute for 2 minutes and then stir into the jambalaya. 

*Make your own Cajun spice by using 2 parts each of salt and paprika to 1 part each of cayenne and black pepper (and if you like, onion and garlic flakes). This was especially tasty to brown the scallops in.
**I have no idea how much this is. I had tomatoes and tomato paste to use up, so I used that instead. ?