Recipe of the Day:

This fantastic seafood jambalaya recipe is something my boyfriend and I have been working on for a while. We really love it to be spicy and filled with seafoods. After a dozen or so trials, this is what we came up with. I love it with quinoa or even cauliflower "rice" as well instead of the brown rice, but he wont eat the quinoa so we usually stick with the rice. To make the recipe truely paleo, that is the only substitution (rice for cauliflower, or even quinoa if you talk to someone who says its paleo... controversial topic..)
Seafood Jambalaya

1 lb shrimp, raw, peeled, deveined
1 lb cleand squid, (I like a mix of tenticles and tubey parts personally), cleaned and chopped
1 lb octopus, cleaned and chopped
1 lb either gluten free, sugar free, fresh hot sausage  or 1lb ground pork and 4tbsp hot sausage seasoning*
2lbs Mussels, in shells (if you prefer you can do 1/4 lb mussels without shells)
        -Jambalaya traditionally calls for andoule sausage, you can use that if you wish, however I feel like it is less true to the diet
3 cups brown rice or quinoa, or you can use cauliflower that has been put into a blender or food processor, about 5 cups
3 medium sized tomatoes, cored and diced
1 cup diced bell peppers, any color
2/3 cup fresh chopped parsley
1 cup onion, chopped
1 tbsp garlic
1-2 tbsp ghee or olive oil
3 tbsp cajun seasoning**

* & ** recipe follows

Time: 1hour and 30 mins approx, 

This mixture makes 10-15 servings. You can cut it back as much as you want or double it even without any issues. The seafood combination is my personal favorite, you can, however, use crab, fish, clams, and scallops in any combination if you like! 

Directions
1. Prepare the rice according to package directions and set aside.
2. Meanwhile, saute onions over medium heat, then after about 6-8 minutes add the peppers and saute for another 5 minutes before adding the garlic.
3. Add your sausage or pork mixture and tomatoes and cook for another 10 minutes. I like to cut the sausage on a slight angle for this dish.
4. Cut and rinse the seafood (except mussels, if using fresh), then put it into a large mixing bowl. Add the creole seasoning, cover, and refrigerate.
5. Add 3 cups water to the sausage mix and cook for 30 minutes over medium-low heat
6. Add the seafood and parsley and cook for another 15 minutes or so
7. Add the seafood and sausage mix to the rice and cook for 15 mins or so
8. Add the mussels (fresh) and allow to cook until they open (about 6-8 mins)
9. Serve and enjoy!

Cajun Seasoning:
http://allrecipes.com/Recipe/Cajun-Spice-Mix-2/

Spicy sausage Seasoning:
http://www.food.com/recipe/homemade-sausage-seasoning-blend-102718