The Best 50+ New Orleans Paleo Main Dish Recipes

New Orleans food hits different, smoky, spicy, and built on comfort. The tricky part is keeping that classic Cajun and Creole flavor when you’re eating Paleo. This roundup of 50+ New Orleans Paleo main dish recipes solves that, with big taste and simple swaps that still feel true to the originals, all gluten free.

In this post, “Paleo-friendly” means no rice, no flour-based roux, and no dairy. Instead, you’ll see smart stand-ins like ghee or olive oil for richness, coconut milk for creamy sauces, cauliflower rice for a hearty base, okra for body, and arrowroot to help thicken without wheat. Grain free options like these deliver low carb versions of staples such as gumbo, jambalaya-style skillets, blackened proteins, and saucy shrimp dinners, all without grains, dairy, or legumes.

To make cooking easy, every recipe includes what you need and how to use it, without guessing. You’ll get (1) a clear ingredient list with exact measurements, one item per line, (2) step-by-step directions on separate lines, (3) macro estimates when available, and (4) quick notes for spice level, swaps, and leftovers. That way you can cook for a weeknight, meal prep for busy days, or feed a crowd without rewriting the recipe.

Macros are estimates and can vary by brand, ingredient swaps, and portion size.

Grab your skillet and your Cajun seasoning, then pick a dish that fits your mood, from weeknight chicken to seafood-forward favorites.

Start here: the Paleo New Orleans pantry that makes these recipes taste real

If you want New Orleans Paleo main dishes that capture authentic New Orleans recipes to taste like the real thing, start with your pantry and prep, not the “swap,” especially for Whole30-compliant versions. Cajun and Creole food share the same backbone (the holy trinity and bold seasoning), but the vibe shifts. Cajun cooking often feels more rustic and dark, built on browned meat, stock, and spice, with fewer tomatoes. Creole cooking tends to be a little brighter and more “city,” often using tomatoes, herbs, and seafood, with a cleaner finish. Either way, if your base is right, gumbo, étouffée, jambalaya-style skillets, and saucy shrimp dinners still hit that familiar note.

Before you cook, stock a few staples once, then you can rotate proteins and sauces all week. Here’s a quick shopping list to keep this article’s recipes easy and consistent.

Produce: yellow onions, green bell peppers, celery, garlic, scallions, parsley, okra (fresh or frozen), cauliflower (or frozen rice), lemons, cabbage (optional rice swap)
Spices and pantry: paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, black pepper, bay leaves, kosher salt, hot sauce, tomato paste (for Creole-leaning dishes), chicken or seafood stock
Fats and thickeners: ghee or avocado oil, bacon drippings, coconut milk (full-fat), arrowroot starch, cassava flour
Proteins: shrimp, crawfish tails, crab meat, oysters, redfish or snapper, chicken thighs, andouille-style sausage (Paleo-friendly), pork tenderloin, brisket

A quick note on control knobs: heat and salt decide if a dish tastes flat or “New Orleans.” Add spice in layers (some early, some late), and salt your base, then your protein, then your final pot, so you don’t chase flavor at the end.

The core flavor base: holy trinity, garlic, herbs, and the right heat

Most New Orleans dishes start the same way, like building a house on a strong foundation. You soften the holy trinity in fat until it smells sweet and savory, then you add garlic, herbs, and spice.

The holy trinity is simple:

Onion, bell pepper, celery
Typical ratio: 2:1:1 (for example, 1 cup onion, 1/2 cup bell pepper, 1/2 cup celery)
If you like it sweeter, bump onion a bit. If you like it fresher, add more celery.

Once the trinity turns glossy and soft, stir in garlic for 30 to 60 seconds. Add dried herbs early so they bloom in the fat. Save tender herbs (parsley, green onion tops) for the end so they stay bright.

For heat, pick one lane, then adjust at the table:

Mild: a pinch of cayenne (or none), plus a small splash of vinegar-based hot sauce at serving time
Medium: 1/4 to 1/2 teaspoon cayenne in the pot, or 1 jalapeño (seeded) cooked with the trinity
Hot: 1/2 to 1 teaspoon cayenne, plus hot sauce to finish (or a jalapeño with some seeds left in)

If you want a reliable shortcut, keep a Creole-style seasoning ready. It’s not “one spice fits all,” but it gets you close fast.

Simple Creole seasoning blend (1 batch)

2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 1/2 teaspoons black pepper
1 to 2 teaspoons cayenne (use 1 teaspoon for medium heat)
1 1/2 teaspoons kosher salt (optional, see salt control below)

Store it in a small jar with a tight lid, away from heat and light. It stays punchy for about 3 months, then it slowly fades. If you skip the salt in the blend, you can season each dish more precisely, especially when you use salty stock or sausage.

Salt control tip: If your sausage, stock, and seasoning all have salt, your pot will taste “salty” before it tastes “seasoned.” Start lighter, then finish with salt after simmering.

Paleo swaps that actually work in gumbo, étouffée, jambalaya, and sauces

Classic Cajun and Creole recipes often use dark roux, rice, and dairy. Paleo swaps can still taste right, but timing matters. Add the wrong thickener too early, and you get a gummy texture that no amount of hot sauce can fix.

Thickening without roux

Okra: Adds body and that classic gumbo feel. Slice it and sauté it early with the trinity, or simmer it in the pot for at least 20 to 30 minutes. Okra thickens as it cooks, so give it time.
Cauliflower puree: Makes sauces creamy without flour. Blend steamed cauliflower with a little stock, then stir it in during the last 10 to 15 minutes. Keep the heat gentle so it stays smooth.
Arrowroot slurry: Best for quick thickening at the end. Mix 1 tablespoon arrowroot with 1 tablespoon cool water (double it for a big pot). Stir it in during the final 2 to 3 minutes, then stop simmering once it thickens. If you boil arrowroot hard, it can turn stringy.
Reduced stock: Old-school and reliable. Simmer uncovered to concentrate flavor and naturally thicken. This works especially well for shrimp sauces and braises.

“Rice” swaps for jambalaya-style dishes and saucy mains

Cauliflower rice: Neutral and easy. Sauté it quickly so it stays fluffy. Add it at the end for saucy dishes, or cook it separately for meal prep.
Shredded cabbage: More bite, slightly sweet. It holds up in a skillet and won’t turn to mush.
Hearts of palm rice: Mild and convenient. Drain well, then warm it in a pan so it doesn’t water down your sauce.

Dairy swaps that keep the texture

Ghee for butter: Same buttery feel, but dairy-free for many people. Use it for sautéing trinity, finishing sauces, and pan-searing fish.
Coconut milk for cream: Great in étouffée-style sauces or creamy shrimp. Add it late and keep the heat low so it stays silky. If you simmer it hard, it can separate.

A simple rule helps: thickeners go in late, except okra, which earns its keep with a longer simmer.

Protein picks for a true New Orleans feel (and how to buy them)

New Orleans food is protein-forward, and the seafood matters. Buy the best you can afford, then don’t overcook it. That alone makes Paleo versions taste “restaurant-level.”

Seafood

Shrimp: Look for raw, shell-on if possible, because shells boost flavor in stocks and sauces. “Dry” or “chemical-free” on the label usually means no added preservatives.
Crawfish: Fresh is great when available, but frozen tails are common and practical. Choose tails with simple labeling (crawfish, water, salt is fine). Thaw in the fridge, then add near the end so they don’t get rubbery.
Crab: Lump is sweet and delicate, best folded in at the end. Claw has deeper flavor and holds up in simmered dishes.
Oysters: Choose fresh shucked with a clean ocean smell, or reputable jarred. Add them at the very end, just until their edges curl.
Redfish or snapper: Mild, firm, and perfect for blackening or pan-searing. Buy fillets that smell clean, not “fishy,” with no slimy surface.

Meats

Chicken thighs: Juicy, forgiving, and great in gumbo or one-pot skillets. They also reheat well for meal prep.
Pork tenderloin: Lean but tender when cooked to temp. Slice it for quick Cajun-style skillet meals.
Brisket: Best for slow-cooked, smoky meals that feel like a Sunday pot. It also makes amazing leftovers for bowls over cauliflower rice.
Andouille-style sausage (Paleo-friendly): Traditional andouille often includes sugar or fillers. Look for sausage that’s no sugar added, gluten-free, and made with simple spices. If you want to avoid curing agents, choose uncured or nitrate-free (optional, based on your preferences).

Two quick buying habits save you time later:

Read the label for added sugar (it sneaks into sausage, stock, and sauces).
Keep a frozen seafood option (shrimp or crawfish tails) for backup, because it turns “no plan” into dinner.

Tools that save time on weeknights

You don’t need a fancy setup to cook Cajun and Creole Paleo dinners fast. A few tools just remove friction, especially when you cook from this recipe roundup during a busy week.

A simple, reliable lineup:

A Dutch oven for gumbo, stews, and anything that simmers
A cast iron skillet for blackened fish, chicken, and skillet “jambalaya” bowls
A sheet pan for hands-off roasted proteins and veggies
A slow cooker for brisket, shredded chicken, and set-it-and-forget-it sauces
An instant-read thermometer so chicken and seafood stay juicy (no guessing)
A food processor to blitz cauliflower into rice in minutes (or to finely chop trinity)

The fastest cooks rely on repeat prep. These three habits pay off immediately:

Batch your seasoning: Mix the Creole blend once, then keep it by the stove.
Chop trinity ahead: Store it in the fridge for up to 3 days, or freeze in flat bags for quick thawing.
Freeze cauliflower rice: Buy it frozen or process your own, then portion it so weeknights stay simple.

Finally, keep food safety boring and consistent, especially with seafood and big pots of gumbo. Shrimp and fish cook fast, so add them late and pull the pot off the heat as soon as they turn opaque. For leftovers, cool gumbo quickly by moving it into shallow containers, then refrigerate within about 2 hours (sooner if your kitchen is warm). Reheat to a steady simmer, and only reheat what you plan to eat so the seafood stays tender.

Classic New Orleans seafood, Paleo style (bold spice, fast cooking, big payoff)

Seafood is where New Orleans cooking really shows off. You get big flavor fast because shrimp, fish, and oysters cook in minutes, yet they still carry the bold Cajun flavors of smoky spices, lemon, garlic, and that buttery feel (without actual butter if you don’t want it). These Paleo versions keep the soul of the classics, then swap out flour, bread, and heavy dairy for clean fats, cauliflower, and smart thickening.

A quick rule helps with every recipe below: cook hot and finish early. Shrimp should turn pink and curl, salmon should flake with a fork, and fish is done at 145 F. Pull seafood a minute before you think it’s ready, because carryover heat keeps cooking it.

Seafood recipe set: Shrimp, salmon, redfish, crab, oysters, and more

1) New Orleans-Style Barbecued Shrimp

This is messy in the best way, saucy shrimp with garlic, spice, and lemon. It’s ready fast, so it works on a weeknight, yet it tastes like a restaurant plate.

Time: 15 minutes prep, 10 minutes cook (25 minutes total)

Ingredients

Large shrimp, shell-on, deveined, 1 1/2 lb
Ghee, 3 tbsp
Olive oil, 1 tbsp
Garlic, minced, 4 cloves
Worcestershire sauce (anchovy-based), 1 tbsp
Lemon, zest and juice, 1
Cajun seasoning, 2 tsp
Smoked paprika, 1 tsp
Cayenne, 1/4 tsp (optional)
Black pepper, 1/2 tsp
Kosher salt, 1/2 tsp
Chicken stock, 1/4 cup
Parsley, chopped, 2 tbsp

Directions

Pat the shrimp dry, then season with Cajun seasoning, paprika, pepper, and salt.
Heat a large skillet over medium-high, then add ghee and olive oil.
Add garlic and cook for 30 seconds, just until fragrant.
Add shrimp in a single layer, then cook 2 minutes.
Flip shrimp, then add stock, Worcestershire, lemon zest, and lemon juice.
Simmer 2 to 3 minutes, spooning sauce over shrimp, until shrimp are pink and curled.
Remove from heat, then toss with parsley and serve right away.

Estimated macros (per serving, serves 4)

Calories: 320
Protein: 34 g
Carbs: 3 g
Fat: 18 g

Swap + serve Use avocado oil instead of ghee if needed. Serve with cauliflower rice, roasted asparagus, or a crunchy cabbage slaw to soak up the sauce.

2) Blackened Salmon

Blackened salmon cooks like a quick sear with a spicy crust, then turns tender inside. The payoff feels huge for a 10-minute cook.

Time: 10 minutes prep, 10 minutes cook (20 minutes total)

Ingredients

Salmon fillets, skin-on, 4 (6 oz each)
Avocado oil, 2 tbsp
Paprika, 2 tsp
Garlic powder, 1 tsp
Onion powder, 1 tsp
Dried thyme, 1/2 tsp
Dried oregano, 1/2 tsp
Cayenne, 1/4 tsp (or to taste)
Kosher salt, 1 1/4 tsp
Black pepper, 1/2 tsp
Lemon wedges, 1 lemon

Directions

Pat salmon dry, then rub the spice mix over the flesh side.
Heat a cast iron skillet over medium-high for 2 minutes, then add oil.
Place salmon flesh-side down, then cook 3 to 4 minutes until the crust sets.
Flip salmon, then cook 3 to 5 minutes more, until it flakes easily and reaches 145 F in the thickest part.
Rest 2 minutes, then squeeze lemon over the top.

Estimated macros (per serving)

Calories: 420
Protein: 39 g
Carbs: 2 g
Fat: 28 g

Swap + serve Swap avocado oil for ghee if you want more buttery flavor. Serve over sautéed greens, or pair with cauliflower mash and a few dashes of hot sauce.

3) Crawfish Etouffee (Paleo Version)

Étouffée should feel rich and spoonable, but you can get there without flour. Here, a quick trinity base plus a little arrowroot gives that classic texture.

Time: 15 minutes prep, 25 minutes cook (40 minutes total)

Ingredients

Avocado oil, 2 tbsp
Ghee, 1 tbsp
Yellow onion, finely diced, 1 cup
Green bell pepper, finely diced, 1/2 cup
Celery, finely diced, 1/2 cup
Garlic, minced, 4 cloves
Tomato paste, 1 tbsp
Cajun seasoning, 2 tsp
Dried thyme, 1 tsp
Bay leaf, 1
Seafood stock, 1 1/2 cups
Coconut milk, full-fat, 1/2 cup
Crawfish tails, thawed, 12 oz
Arrowroot starch, 1 tbsp
Water (for slurry), 1 tbsp
Scallions, sliced, 1/4 cup
Parsley, chopped, 2 tbsp
Lemon juice, 1 tbsp
Kosher salt, 1/2 tsp (to taste)
Black pepper, 1/4 tsp

Directions

Heat oil and ghee in a Dutch oven over medium heat.
Add onion, bell pepper, and celery, then cook 8 minutes until soft.
Stir in garlic, then cook 45 seconds.
Add tomato paste, Cajun seasoning, thyme, and bay leaf, then cook 1 minute.
Pour in stock and coconut milk, then simmer 10 minutes.
Stir in crawfish, then simmer 3 minutes, just to warm through.
Whisk arrowroot and water, then stir into the pot for 1 to 2 minutes until thickened.
Remove from heat, then add scallions, parsley, lemon juice, salt, and pepper.

Estimated macros (per serving, serves 4)

Calories: 330
Protein: 24 g
Carbs: 10 g
Fat: 22 g

Swap + serve If you don’t want coconut, use more stock and finish with 1 extra tablespoon ghee. Spoon over cauliflower rice, or try sautéed cabbage for more bite.

4) One-Pot Paleo Shrimp Pho Noodle Soup

This is not traditional pho, but it hits the same comfort notes, hot broth, herbs, and slippery noodles. It’s also a smart way to stretch Shrimp into a full meal.

Time: 15 minutes prep, 20 minutes cook (35 minutes total)

Ingredients

Avocado oil, 1 tbsp
Fresh ginger, sliced, 2-inch piece
Garlic, smashed, 4 cloves
Onion, sliced, 1/2 medium
Fish sauce, 2 tbsp
Coconut aminos, 1 tbsp
Chicken broth, 6 cups
Star anise, 2 pods (optional but helpful)
Cinnamon stick, 1 small (optional)
Lime juice, 2 tbsp
Zucchini noodles, 4 cups (about 3 medium zucchini)
Shrimp, peeled and deveined, 1 lb
Mushrooms, sliced, 2 cups
Jalapeño, thinly sliced, 1 (optional)
Cilantro, chopped, 1/2 cup
Green onions, sliced, 1/3 cup
Kosher salt, 1/2 tsp (to taste)

Directions

Heat oil in a large pot over medium heat, then add ginger, garlic, and onion.
Cook 4 minutes, stirring often, until fragrant.
Add fish sauce, coconut aminos, broth, and spices, then simmer 10 minutes.
Add mushrooms, then simmer 3 minutes.
Stir in shrimp, then cook 2 to 3 minutes until pink and curled.
Turn off heat, then add lime juice and zucchini noodles.
Let sit 2 minutes to soften noodles, then top with cilantro, green onions, and jalapeño.

Estimated macros (per serving, serves 4)

Calories: 260
Protein: 28 g
Carbs: 12 g
Fat: 10 g

Swap + serve Use hearts of palm noodles instead of zucchini noodles for more chew. Add extra lime and herbs at the table, because that’s where the soup comes alive.

5) Crab Stuffed Avocado

This one feels fancy, yet it’s almost no-cook. Bright citrus and Cajun spice make the crab taste sweet and clean.

Time: 15 minutes prep, 0 minutes cook (15 minutes total)

Ingredients

Crabmeat, picked over, 12 oz
Ripe avocados, 2
Celery, finely diced, 1/3 cup
Red bell pepper, finely diced, 1/4 cup
Scallions, sliced, 1/4 cup
Lemon juice, 2 tbsp
Lemon zest, 1 tsp
Olive oil, 1 tbsp
Dijon mustard, 1 tsp
Cajun seasoning, 1 tsp
Kosher salt, 1/4 tsp
Black pepper, 1/4 tsp
Hot sauce, 1 tsp (optional)

Directions

Slice avocados in half, remove pits, then scoop a little extra flesh to widen the well.
In a bowl, mix crab, celery, bell pepper, scallions, lemon juice, zest, olive oil, Dijon, and seasoning.
Taste, then adjust with Cajun seasoning, salt, pepper, and hot sauce.
Spoon crab mixture into avocado halves and serve chilled.

Estimated macros (per serving, serves 4)

Calories: 290
Protein: 18 g
Carbs: 10 g
Fat: 20 g

Swap + serve Swap lemon for lime for a sharper bite. Serve with cucumber slices, a simple green salad, or plantain chips if you include them in your plan.

6) Snapper with Pecan Crust

Pecans give you that crunchy coating vibe without bread crumbs. The fish stays tender while the top turns nutty and browned.

Time: 10 minutes prep, 12 minutes cook (22 minutes total)

Ingredients

Red snapper fillets, 4 (5 to 6 oz each)
Pecans, finely chopped, 3/4 cup
Paprika, 1 tsp
Garlic powder, 1/2 tsp
Kosher salt, 1 tsp
Black pepper, 1/2 tsp
Egg, 1
Dijon mustard, 1 tbsp
Avocado oil, 2 tbsp
Lemon, cut into wedges, 1
Parsley, chopped, 2 tbsp

Directions

Heat oven to 425 F, then line a sheet pan with parchment paper.
Mix pecans, paprika, garlic powder, salt, and pepper in a shallow bowl.
Whisk egg and Dijon in a second bowl.
Dip each fillet in egg, then press into pecan mix to coat the top.
Place fish on the pan, then drizzle with oil.
Bake 10 to 12 minutes until fish hits 145 F and flakes easily.
Finish with lemon and parsley.

Estimated macros (per serving)

Calories: 410
Protein: 34 g
Carbs: 6 g
Fat: 28 g

Swap + serve Use crushed pork rinds instead of pecans for a lower-carb crust. Serve with roasted okra, sautéed green beans, or a tomato-cucumber salad.

7) Shrimp and Cauliflower “Grits”

This is the comfort bowl you want when it’s cold or you’re hungry. Cauliflower grits turn creamy, then spicy Shrimp and sauce do the rest.

Time: 15 minutes prep, 20 minutes cook (35 minutes total)

Ingredients

Cauliflower rice (fresh or frozen), 6 cups
Ghee, 2 tbsp
Garlic, minced, 3 cloves
Coconut milk, full-fat, 1/2 cup
Chicken stock, 1/4 cup
Nutritional yeast, 2 tbsp (optional for savory flavor)
Kosher salt, 1 tsp
Black pepper, 1/2 tsp
Shrimp, peeled and deveined, 1 1/4 lb
Avocado oil, 1 tbsp
Cajun seasoning, 2 tsp
Smoked paprika, 1 tsp
Lemon juice, 1 tbsp
Scallions, sliced, 1/4 cup

Directions

Melt ghee in a pot over medium heat, then add garlic and cook 30 seconds.
Add cauliflower rice, salt, and pepper, then cook 6 to 8 minutes until tender.
Stir in coconut milk, stock, and nutritional yeast, then simmer 3 to 5 minutes until creamy.
Meanwhile, toss shrimp with Cajun seasoning and paprika.
Heat oil in a skillet over medium-high, then cook shrimp 2 to 3 minutes per side until pink and curled.
Stir lemon juice into shrimp, then spoon shrimp over cauliflower grits.
Top with scallions and serve hot.

Estimated macros (per serving, serves 4)

Calories: 360
Protein: 34 g
Carbs: 14 g
Fat: 19 g

Swap + serve If coconut milk feels too sweet, use more stock and finish with an extra tablespoon ghee. Add sautéed spinach, or serve with a simple vinegar slaw for crunch.

8) Blackened Redfish

Redfish and blackening belong together, fast sear, spicy crust, juicy center. Keep your pan hot, then trust the thermometer.

Time: 10 minutes prep, 10 minutes cook (20 minutes total)

Ingredients

Redfish fillets, 4 (6 oz each)
Avocado oil, 2 tbsp
Paprika, 2 tsp
Garlic powder, 1 tsp
Onion powder, 1 tsp
Dried thyme, 1/2 tsp
Cayenne, 1/4 tsp (or to taste)
Kosher salt, 1 1/4 tsp
Black pepper, 1/2 tsp
Lemon, 1

Directions

Pat fish dry, then coat with the spice mix on all sides.
Heat a cast iron skillet over medium-high, then add oil.
Sear fish 3 to 4 minutes on the first side, until dark and crusty.
Flip, then cook 2 to 4 minutes more, until fish reaches 145 F.
Rest 2 minutes, then squeeze lemon over the top.

Estimated macros (per serving)

Calories: 300
Protein: 40 g
Carbs: 2 g
Fat: 14 g

Swap + serve Use ghee for a richer finish, but watch for smoke. Serve with cauliflower rice and sautéed peppers, or tuck into butter lettuce leaves with sliced avocado.

Quick doneness cue: Fish is ready when it flakes and turns opaque, but a thermometer at 145 F keeps it foolproof.

9) Oysters Rockefeller (Paleo)

You still get the classic vibe, briny oysters under a rich green topping, but without bread crumbs. Bacon and greens do the heavy lifting, so every bite feels bold.

Time: 15 minutes prep, 10 minutes cook (25 minutes total)

Ingredients

Fresh oysters, shucked, 18
Baby spinach, chopped, 3 cups
Green onions, sliced, 1/3 cup
Garlic, minced, 2 cloves
Bacon, chopped, 4 slices
Ghee, 1 tbsp
Lemon juice, 1 tbsp
Almond flour, 1/4 cup
Parmesan-style Paleo swap (optional, omit for strict Paleo), 2 tbsp
Cajun seasoning, 1/2 tsp
Hot sauce, 1 tsp (optional)

Directions

Heat oven to 450 F, then set oysters on a rimmed baking sheet with a little rock salt if needed for stability.
Cook bacon in a skillet over medium heat until crisp, then remove and leave 1 tablespoon fat in the pan.
Add ghee, green onions, and garlic, then cook 1 minute.
Add spinach, then cook 2 to 3 minutes until wilted and most liquid cooks off.
Stir in bacon, lemon juice, almond flour, Cajun seasoning, and hot sauce.
Spoon topping onto each oyster.
Bake 8 to 10 minutes until oysters are just firm and edges begin to curl.

Estimated macros (per serving, serves 6, 3 oysters each)

Calories: 190
Protein: 10 g
Carbs: 4 g
Fat: 14 g

Swap + serve If you don’t eat bacon, use chopped smoked mushrooms and extra ghee. Serve with lemon wedges and a simple arugula salad to keep it bright.

10) Lobster Roll Tartlets (Lettuce Wraps)

This gives you the fun of a lobster roll without the bun. Crisp lettuce is the “tartlet,” and the filling stays creamy with Paleo-friendly fat.

Time: 15 minutes prep, 5 minutes cook (20 minutes total)

Ingredients

Cooked lobster meat, chopped, 1 lb
Ghee, 2 tbsp
Celery, finely diced, 1/3 cup
Chives, chopped, 2 tbsp
Lemon juice, 2 tbsp
Lemon zest, 1 tsp
Paleo mayonnaise (avocado oil mayo), 1/3 cup
Dijon mustard, 1 tsp
Cajun seasoning, 1/2 tsp
Kosher salt, 1/4 tsp (to taste)
Black pepper, 1/4 tsp
Butter lettuce leaves, 12 large leaves
Paprika, 1/4 tsp (for topping, optional)

Directions

Warm ghee in a skillet over low heat, then add lobster and celery.
Cook 2 to 3 minutes, just until warmed, then remove from heat.
Stir in chives, lemon juice, zest, mayo, Dijon, seasoning, salt, and pepper.
Spoon mixture into lettuce leaves and sprinkle with paprika if you like.
Serve immediately, or chill 20 minutes for a firmer texture.

Estimated macros (per serving, serves 4)

Calories: 420
Protein: 27 g
Carbs: 4 g
Fat: 33 g

Swap + serve Swap ghee for olive oil, or skip heating the lobster if it’s already warm. Serve with sliced tomatoes, pickles, or a cucumber salad for a clean, classic side.

Gumbo, jambalaya, and soul-warming bowls without grains or flour

Big pots are where Cajun and Creole food shines. You build flavor in layers, let it simmer, then suddenly a simple mix of trinity, stock, and spice tastes like it cooked all day. The Paleo shift is mostly about structure, not sacrifice, because you can still get body and richness from okra, long simmers, and good sausage.

These one pot meals skip flour and grains, but they keep the soul. Think cauliflower rice added late so it stays fluffy, okra doing the thickening work, and proteins added in the right order so nothing turns tough.

For big batches, cool leftovers fast: move soup into shallow containers, then refrigerate within about 2 hours (sooner in a warm kitchen). Reheat to a steady simmer, and only reheat what you’ll eat.

Big-pot recipe set: jambalaya, gumbo, chowder, and Creole stews

1) One-Pot Easy Paleo Jambalaya (Cauliflower Rice)

This one eats like jambalaya, smoky sausage, chicken, shrimp, and a tomato-kissed pot, but it won’t go heavy. The key is simple: simmer the sauce first, then fold in cauliflower rice at the end so it stays fluffy, not soggy.

Time: 15 minutes prep, 35 minutes cook (50 minutes total)

Ingredients

Avocado oil, 1 tbsp
Andouille-style sausage (Paleo-friendly), sliced, 12 oz
Boneless skinless chicken thighs, diced, 1 lb
Yellow onion, diced, 1 cup
Green bell pepper, diced, 3/4 cup
Celery, diced, 1/2 cup
Garlic, minced, 4 cloves
Tomato paste, 2 tbsp
Crushed tomatoes, 1 cup
Chicken broth, 2 cups
Cajun seasoning, 2 tsp
Dried thyme, 1 tsp
Smoked paprika, 1 tsp
Bay leaf, 1
Shrimp, peeled and deveined, 12 oz
Cauliflower rice (fresh or frozen), 5 cups
Scallions, sliced, 1/4 cup
Kosher salt, 1/2 tsp (to taste)
Black pepper, 1/4 tsp

Directions

Heat oil in a Dutch oven over medium-high, then brown sausage for 3 minutes.
Add chicken, then cook 4 minutes, stirring to brown the edges.
Stir in onion, bell pepper, and celery, then cook 6 minutes until soft.
Add garlic and tomato paste, then cook 1 minute.
Pour in crushed tomatoes and broth, then add Cajun seasoning, thyme, paprika, and bay leaf.
Simmer uncovered 15 minutes so the pot reduces and tastes “jambalaya.”
Stir in shrimp, then cook 2 to 3 minutes until just pink.
Turn heat to low, fold in cauliflower rice, and cook 3 to 5 minutes until hot (don’t overcook).
Remove bay leaf, then top with scallions and adjust salt and pepper.

Estimated macros (per serving, serves 6)

Calories: 360
Protein: 30 g
Carbs: 14 g
Fat: 21 g

Thickening + leftovers There’s no thickener here on purpose. Reduction does the work. Store up to 4 days chilled. Reheat gently, and add a splash of broth if it tightens up.

2) Creole Chicken Gumbo (Okra-thickened)

This gumbo leans Creole, a bit brighter from tomato paste and herbs, but still deep and peppery. Okra gives you that classic body without a flour roux, and it gets even thicker after it cools.

Time: 20 minutes prep, 1 hour cook (1 hour 20 minutes total)

Ingredients

Avocado oil, 2 tbsp
Chicken thighs, bone-in or boneless, 2 lb
Kosher salt, 1 tsp
Black pepper, 1/2 tsp
Yellow onion, diced, 1 1/2 cups
Green bell pepper, diced, 1 cup
Celery, diced, 3/4 cup
Garlic, minced, 5 cloves
Okra, sliced (fresh or frozen), 4 cups
Tomato paste, 1 tbsp
Diced tomatoes, 1 cup
Chicken broth, 8 cups
Cajun seasoning, 2 tsp
Dried thyme, 1 tsp
Bay leaves, 2
Hot sauce, 1 to 2 tsp (optional)
Scallions, sliced, 1/3 cup
Parsley, chopped, 1/4 cup

Directions

Season chicken with salt and pepper.
Heat oil in a Dutch oven over medium-high, then brown chicken 3 minutes per side.
Add onion, bell pepper, and celery, then cook 7 minutes until soft.
Stir in garlic and okra, then cook 5 minutes to start the thickening.
Add tomato paste, diced tomatoes, Cajun seasoning, thyme, and bay leaves, then stir 30 seconds.
Pour in broth, scrape the bottom, then simmer 40 minutes (partly covered).
Shred or chop chicken, return it to the pot, then simmer 10 minutes more.
Turn off heat, then add hot sauce, scallions, and parsley.

Estimated macros (per serving, serves 8)

Calories: 290
Protein: 24 g
Carbs: 10 g
Fat: 17 g
Note: Soup macros depend on broth and sausage brand (if you add sausage).

Thickening + leftovers Okra thickens more as it cools, so tomorrow’s bowl will feel richer. Store up to 4 days, or freeze up to 3 months. Reheat to a steady simmer, then thin with broth if needed.

3) Sausage and Shrimp Gumbo

This is the “dark and smoky” seafood gumbo vibe without flour. You build a strong base, then let okra and time do the heavy lifting. Shrimp goes in at the end, so it stays tender.

Time: 20 minutes prep, 55 minutes cook (1 hour 15 minutes total)

Ingredients

Avocado oil, 1 tbsp
Sliced sausage (Andouille-style, Paleo-friendly), 1 lb
Yellow onion, diced, 1 1/4 cups
Green bell pepper, diced, 1 cup
Celery, diced, 3/4 cup
Garlic, minced, 4 cloves
Okra, sliced, 3 cups
Chicken broth, 7 cups
Cajun seasoning, 2 tsp
Smoked paprika, 1 tsp
Dried thyme, 1 tsp
Bay leaves, 2
Shrimp, peeled and deveined, 1 1/2 lb
Lemon juice, 1 tbsp
File powder (optional), 1 tsp
Scallions, sliced, 1/4 cup
Kosher salt, 1/2 tsp (to taste)

Directions

Brown sliced sausage in a Dutch oven over medium-high for 4 minutes, then remove to a plate.
In the same pot, add onion, bell pepper, and celery, then cook 7 minutes.
Add garlic and okra, then cook 5 minutes, stirring often.
Pour in broth, then add Cajun seasoning, paprika, thyme, and bay leaves.
Simmer 35 minutes, partly covered, so flavor concentrates.
Return sausage to the pot, then simmer 10 minutes.
Add shrimp, then cook 2 to 3 minutes until pink.
Turn off heat, then stir in lemon juice, file powder (if using), and scallions. Taste for salt.

Estimated macros (per serving, serves 8)

Calories: 320
Protein: 26 g
Carbs: 9 g
Fat: 20 g
Note: Soup macros depend on broth and sausage brand.

Thickening + leftovers Okra thickens more as it cools, so don’t over-reduce. Store up to 3 days for best shrimp texture. If freezing, freeze the base and add fresh shrimp when reheating.

4) Creamy Potato Chowder with Shrimp and Bacon (Coconut Milk)

Creamy chowder can still be Paleo if you let potatoes do the thickening and use coconut milk for that silky finish. Bacon gives smoke, and shrimp keeps it feeling like a Gulf Coast bowl.

Time: 15 minutes prep, 35 minutes cook (50 minutes total)

Ingredients

Bacon, chopped, 6 slices
Yellow onion, diced, 1 cup
Celery, diced, 1/2 cup
Garlic, minced, 3 cloves
Yukon gold potatoes, peeled and diced, 1 1/2 lb
Chicken broth, 5 cups
Old Bay seasoning, 1 1/2 tsp
Dried thyme, 1/2 tsp
Bay leaf, 1
Coconut milk, full-fat, 1 cup
Shrimp, peeled and deveined, 1 lb
Lemon juice, 1 tbsp
Black pepper, 1/4 tsp
Kosher salt, 1/2 tsp (to taste)
Chives or scallions, sliced, 2 tbsp

Directions

Cook bacon in a pot over medium heat until crisp, then remove to a plate.
Add onion and celery to the bacon fat, then cook 6 minutes until soft.
Stir in garlic for 30 seconds.
Add potatoes, broth, Old Bay, thyme, and bay leaf, then simmer 18 to 20 minutes until tender.
Mash a few potato chunks against the side of the pot to thicken.
Stir in coconut milk, then keep heat low for 3 minutes.
Add shrimp, then cook 2 to 3 minutes until just pink.
Turn off heat, then add lemon juice, bacon, pepper, and salt to taste. Top with chives.

Estimated macros (per serving, serves 6)

Calories: 410
Protein: 23 g
Carbs: 28 g
Fat: 24 g
Note: Soup macros depend on broth and bacon brand.

Thickening + leftovers Potatoes thicken naturally, and the chowder tightens as it cools. Store up to 3 days. Reheat gently so coconut milk stays smooth, and add a splash of broth if it gets too thick.

5) Turkey and Sausage Creole Stew

This stew tastes like a weeknight version of a Sunday pot, saucy, spiced, and perfect for bowls. Turkey keeps it lighter, while sausage brings the “New Orleans” punch.

Time: 15 minutes prep, 45 minutes cook (1 hour total)

Ingredients

Avocado oil, 1 tbsp
Andouille-style sausage (Paleo-friendly), sliced, 10 oz
Ground turkey, 1 lb
Yellow onion, diced, 1 cup
Green bell pepper, diced, 3/4 cup
Celery, diced, 1/2 cup
Garlic, minced, 4 cloves
Tomato paste, 2 tbsp
Crushed tomatoes, 1 1/2 cups
Chicken broth, 2 cups
Cajun seasoning, 2 tsp
Dried oregano, 1 tsp
Dried thyme, 1/2 tsp
Bay leaf, 1
Arrowroot starch, 1 tbsp
Water (for slurry), 1 tbsp
Parsley, chopped, 2 tbsp
Kosher salt, 1/2 tsp (to taste)

Directions

Brown sausage in a pot over medium-high for 3 minutes, then set aside.
Add turkey, then cook 5 minutes, breaking it up.
Stir in onion, bell pepper, and celery, then cook 6 minutes.
Add garlic and tomato paste, then cook 1 minute.
Add crushed tomatoes, broth, seasoning, oregano, thyme, and bay leaf, then simmer 25 minutes.
Stir sausage back in, then simmer 10 minutes.
Whisk arrowroot with water, stir in, then cook 1 to 2 minutes until glossy.
Turn off heat, then add parsley and adjust salt.

Estimated macros (per serving, serves 6)

Calories: 380
Protein: 29 g
Carbs: 12 g
Fat: 24 g
Note: Stew macros depend on broth and sausage brand.

Thickening + leftovers Arrowroot thickens fast, so add it at the end and don’t boil hard. Store up to 4 days. This one reheats well, and it often tastes better the next day.

6) Duck and Mushroom Gumbo

Duck makes gumbo feel like a special-occasion pot, rich, meaty, and deeply savory. Mushrooms add extra depth, and okra handles the thickness without flour.

Time: 25 minutes prep, 1 hour 35 minutes cook (2 hours total)

Ingredients

Duck legs, 4 (about 2 1/2 lb)
Kosher salt, 1 tsp
Black pepper, 1/2 tsp
Avocado oil, 1 tbsp
Yellow onion, diced, 1 1/2 cups
Green bell pepper, diced, 1 cup
Celery, diced, 3/4 cup
Cremini mushrooms, sliced, 10 oz
Garlic, minced, 5 cloves
Okra, sliced, 3 1/2 cups
Chicken broth, 8 cups
Cajun seasoning, 2 tsp
Dried thyme, 1 tsp
Bay leaves, 2
Scallions, sliced, 1/4 cup

Directions

Season duck with salt and pepper.
Sear duck in a Dutch oven with oil over medium-high, 4 minutes per side.
Reduce heat to medium, add onion, bell pepper, celery, and mushrooms, then cook 8 minutes.
Stir in garlic and okra, then cook 5 minutes.
Pour in broth, then add Cajun seasoning, thyme, and bay leaves.
Simmer 60 minutes, partly covered, until duck is tender.
Pull duck out, shred meat, discard skin and bones, then return meat to the pot.
Simmer 10 minutes more, then finish with scallions.

Estimated macros (per serving, serves 8)

Calories: 330
Protein: 22 g
Carbs: 9 g
Fat: 23 g
Note: Soup macros depend on broth brand.

Thickening + leftovers Okra thickens more as it cools, so the pot will look looser when hot. Store up to 4 days, or freeze up to 3 months. Reheat slowly so the duck stays tender.

7) Cajun Cabbage Soup with Smoked Sausage

When you want a lighter pot that still feels like comfort, cabbage soup hits the mark. It’s brothy, smoky, and surprisingly filling, especially after it sits overnight.

Time: 15 minutes prep, 40 minutes cook (55 minutes total)

Ingredients

Avocado oil, 1 tbsp
Smoked sausage (Paleo-friendly), sliced, 12 oz
Yellow onion, diced, 1 cup
Celery, diced, 1/2 cup
Green bell pepper, diced, 1/2 cup
Garlic, minced, 4 cloves
Green cabbage, chopped, 8 cups
Diced tomatoes, 1 cup
Chicken broth, 7 cups
Cajun seasoning, 2 tsp
Smoked paprika, 1 tsp
Dried thyme, 1/2 tsp
Apple cider vinegar, 1 tbsp
Kosher salt, 1/2 tsp (to taste)
Black pepper, 1/4 tsp

Directions

Brown sausage in a large pot over medium-high for 4 minutes, then remove.
Add onion, celery, and bell pepper, then cook 6 minutes.
Stir in garlic for 30 seconds.
Add cabbage, tomatoes, broth, Cajun seasoning, paprika, and thyme.
Simmer 25 minutes until cabbage turns tender.
Return sausage to the pot, then simmer 5 minutes.
Turn off heat, then add vinegar, salt, and pepper to taste.

Estimated macros (per serving, serves 8)

Calories: 220
Protein: 12 g
Carbs: 12 g
Fat: 14 g
Note: Soup macros depend on broth and sausage brand.

Thickening + leftovers No thickener needed, cabbage gives the soup body as it cools. Store up to 5 days. Reheat to a simmer, and add broth if you want it lighter.

8) Chicken and Smoked Sausage Gumbo (Grain-free)

This is the classic combo most people crave. You get smoky sausage, tender chicken, and that gumbo feel, without flour. Okra thickens the pot, and a good simmer pulls it all together.

Time: 20 minutes prep, 1 hour 10 minutes cook (1 hour 30 minutes total)

Ingredients

Avocado oil, 1 tbsp
Sliced sausage (smoked, Paleo-friendly), 1 lb
Chicken thighs, boneless, diced, 1 1/2 lb
Yellow onion, diced, 1 1/2 cups
Green bell pepper, diced, 1 cup
Celery, diced, 3/4 cup
Garlic, minced, 5 cloves
Okra, sliced, 4 cups
Chicken broth, 8 cups
Cajun seasoning, 2 tsp
Dried thyme, 1 tsp
Bay leaves, 2
Hot sauce, 1 tsp (optional)
Parsley, chopped, 2 tbsp

Directions

Brown sliced sausage in a Dutch oven over medium-high for 4 minutes, then transfer to a plate.
Add chicken, then cook 5 minutes to brown lightly.
Stir in onion, bell pepper, and celery, then cook 7 minutes until soft.
Add garlic and okra, then cook 5 minutes, stirring often.
Pour in broth, then add Cajun seasoning, thyme, and bay leaves.
Simmer 45 minutes, partly covered, so flavors deepen.
Return sausage to the pot, then simmer 10 minutes.
Turn off heat, then add hot sauce and parsley. Taste and salt as needed.

Estimated macros (per serving, serves 8)

Calories: 340
Protein: 27 g
Carbs: 10 g
Fat: 22 g
Note: Soup macros depend on broth and sausage brand.

Thickening + leftovers Okra thickens more as it cools, so don’t panic if it seems thin at first. Store up to 4 days, or freeze up to 3 months. Cool in shallow containers, then reheat to a steady simmer for food safety and best texture.

Cajun and Creole meat mains that feel hearty and satisfying (plus a few “main dish salads”)

When you want New Orleans flavor without a pot simmering all day, meat-forward mains get you there fast. Think smoky sausage tucked into pork, sticky-sweet heat on chicken thighs, and slow-cooked beef that tastes even better tomorrow. Then, when you want something lighter but still filling, the “main dish salads” and lettuce wraps bring the same bold attitude, just with more crunch.

Oven, skillet, and slow-cooker favorites for chicken, pork, and beef

1) Andouille-Stuffed Pork Loin

This eats like a weekend roast, but it’s simple enough for a weeknight. The andouille-style sausage seasons the pork from the inside, so every slice tastes smoky and spiced.

Ingredients

Pork loin, 2 lb
Andouille-style sausage (Paleo-friendly), 8 oz, diced
Yellow onion, 1/2 cup, finely diced
Green bell pepper, 1/3 cup, finely diced
Celery, 1/3 cup, finely diced
Garlic, 3 cloves, minced
Avocado oil, 1 tbsp
Cajun seasoning, 2 tsp
Smoked paprika, 1 tsp
Kosher salt, 1 tsp
Black pepper, 1/2 tsp

Directions

Heat oven to 375 F, then line a sheet pan or roasting pan.
Sauté onion, bell pepper, celery, and garlic in oil for 5 minutes, then stir in sausage and cook 3 minutes.
Butterfly pork loin (slice lengthwise, don’t cut through), then open like a book.
Season inside with Cajun seasoning, paprika, salt, and pepper, then spread filling over pork.
Roll tightly, tie with kitchen twine, then roast 40 to 55 minutes until the center reaches 145 F.
Rest 10 minutes, then slice.

Estimated macros (per serving, serves 6)

Calories: 320
Protein: 35 g
Carbs: 3 g
Fat: 18 g

Serve it with roasted green beans or a big scoop of cauliflower mash.

2) Jezebel Chicken Thighs

Jezebel sauce is sweet, tangy, and a little fiery. Here it turns chicken thighs sticky and bold, like a glaze you’d mop on at a backyard cookout.

Ingredients

Bone-in chicken thighs, 2 lb
Pineapple preserves (no added sugar if possible), 1/3 cup
Dijon mustard, 2 tbsp
Apple cider vinegar, 1 tbsp
Horseradish, 1 tbsp
Hot sauce, 1 tsp
Garlic powder, 1 tsp
Kosher salt, 1 tsp
Black pepper, 1/2 tsp

Directions

Heat oven to 400 F, then place thighs on a foil-lined sheet pan.
Mix preserves, mustard, vinegar, horseradish, hot sauce, garlic powder, salt, and pepper.
Brush half the sauce over thighs, then bake 25 minutes.
Brush on remaining sauce, then bake 10 to 15 minutes until thighs reach 175 F to 185 F.

Estimated macros (per serving, serves 6)

Calories: 340
Protein: 28 g
Carbs: 9 g
Fat: 21 g

Serve it with a crunchy cabbage slaw to balance the glaze.

3) Fried Chicken Bites (Paleo)

These hit the “fried chicken” craving without flour. Almond flour and spices make a crisp shell, and the bite-size pieces cook fast. Use chicken breast as a lean protein alternative if you prefer.

Ingredients

Boneless skinless chicken thighs or chicken breast, 1 1/2 lb, cut into 1-inch pieces
Eggs, 2
Dijon mustard, 1 tbsp
Almond flour, 3/4 cup
Pork rinds, crushed, 1/2 cup
Paprika, 1 tsp
Garlic powder, 1 tsp
Onion powder, 1 tsp
Cayenne, 1/4 tsp (optional)
Kosher salt, 1 1/4 tsp
Black pepper, 1/2 tsp
Avocado oil spray (or oil for greasing)

Directions

Heat oven to 425 F, or preheat air fryer to 400 F.
Whisk eggs and Dijon in one bowl, then mix almond flour, crushed pork rinds, and spices in another.
Dip chicken in egg mix, then coat in breading, pressing to stick.
Oven option: Place on a greased rack over a sheet pan, spray tops with oil, then bake 18 to 22 minutes, flipping at 12 minutes.
Air fryer option: Spray basket, air fry 10 to 12 minutes, shaking halfway, until 165 F.

Estimated macros (per serving, serves 6)

Calories: 360
Protein: 30 g
Carbs: 6 g
Fat: 24 g

Serve it with pickle slices and hot sauce, plus a side salad.

4) Cajun Roasted Chicken

This is the “set it and forget it” roast that makes the house smell like dinner. A simple spice rub turns the skin golden and the meat juicy.

Ingredients

Whole chicken, 4 to 5 lb
Avocado oil (or melted ghee), 2 tbsp
Cajun seasoning, 2 tbsp
Smoked paprika, 1 tsp
Garlic powder, 1 tsp
Kosher salt, 1 tsp (skip if your Cajun seasoning is salty)
Lemon, 1, halved
Yellow onion, 1, quartered

Directions

Heat oven to 425 F, then pat chicken very dry.
Rub oil over chicken, then coat with Cajun seasoning, paprika, garlic powder, and salt.
Stuff cavity with lemon and onion, then roast 20 minutes.
Reduce heat to 375 F, then roast 50 to 70 minutes until breast hits 165 F and thigh hits 175 F.
Rest 15 minutes, then carve.

Estimated macros (per serving, serves 6)

Calories: 420
Protein: 38 g
Carbs: 1 g
Fat: 28 g

Serve it with roasted okra, sautéed greens, or cauliflower rice.

5) Slow Cooker Pot Roast with Root Vegetables

This is comfort food that does the work while you live your life. The broth turns into a savory gravy-like sauce, and the veggies soak it up.

Ingredients

Chuck roast, 3 lb
Kosher salt, 1 1/2 tsp
Black pepper, 1 tsp
Avocado oil, 1 tbsp
Yellow onion, 1, sliced
Garlic, 4 cloves, smashed
Carrots, 4 medium, cut into chunks
Parsnips, 2 medium, cut into chunks
Celery, 3 stalks, cut into chunks
Beef broth, 2 cups
Tomato paste, 1 tbsp
Cajun seasoning, 2 tsp
Dried thyme, 1 tsp
Bay leaves, 2
Apple cider vinegar, 1 tbsp

Directions

Season roast with salt and pepper, then sear in oil 3 minutes per side (optional, but better).
Add onion, garlic, and vegetables to the slow cooker, then place roast on top.
Whisk broth, tomato paste, Cajun seasoning, thyme, bay leaves, and vinegar, then pour in.
Cook on low 8 hours (or high 5 to 6 hours), then shred and serve with the juices.

Estimated macros (per serving, serves 8)

Calories: 430
Protein: 38 g
Carbs: 12 g
Fat: 26 g
Note: Pot roast macros vary by cut and trimming.

Serve it with extra pan juices over cauliflower mash, or with sautéed cabbage.

6) Smoked Brisket with Paleo BBQ Sauce

Brisket feels like a celebration, even on a random Saturday. Smoke is ideal, but the oven method still gives you tender slices you can pile into bowls.

Ingredients

Beef brisket (flat or point), 4 lb
Avocado oil, 1 tbsp
Kosher salt, 2 tsp
Black pepper, 2 tsp
Smoked paprika, 2 tsp
Garlic powder, 1 tsp
Onion powder, 1 tsp
Cayenne, 1/4 tsp (optional)
Beef broth, 1 1/2 cups (for oven method)

Paleo BBQ sauce (quick)

Tomato sauce, 1 cup
Apple cider vinegar, 1/4 cup
Date paste, 2 tbsp (or 2 tbsp maple syrup if not strict)
Dijon mustard, 1 tbsp
Worcestershire sauce (anchovy-based), 1 tbsp
Smoked paprika, 1 tsp
Garlic powder, 1 tsp
Kosher salt, 1/2 tsp

Directions

Mix salt, pepper, paprika, garlic powder, onion powder, and cayenne, then rub over brisket with oil.
Smoker: Smoke at 225 F until 195 F to 205 F internal, about 1 to 1 1/2 hours per pound, then rest 45 minutes.
No smoker, oven method: Heat oven to 300 F, place brisket in a roasting pan, add broth, cover tightly, then bake 3 1/2 to 4 1/2 hours until fork-tender.
Simmer BBQ sauce ingredients 8 minutes, then brush on brisket before slicing (or serve on the side).

Estimated macros (per serving, serves 10)

Calories: 380
Protein: 36 g
Carbs: 4 g
Fat: 24 g
Note: Brisket macros vary by cut (flat is leaner, point is fattier).

Serve it with pickles, slaw, and cauliflower rice, so nothing goes to waste.

Bowls, peppers, and “dirty rice” style meals that make great leftovers

1) Loaded Burger Bowls (Grass-fed Beef)

This is a burger without the bun, but it still feels like the full experience. You get seasoned beef, crisp lettuce, pickles, and a creamy drizzle.

Ingredients

Ground beef (grass-fed), 1 1/2 lb
Kosher salt, 1 tsp
Black pepper, 1/2 tsp
Paprika, 1 tsp
Garlic powder, 1 tsp
Avocado oil, 1 tbsp
Romaine, chopped, 6 cups
Cherry tomatoes, halved, 1 cup
Dill pickles, sliced, 1/2 cup
Red onion, thinly sliced, 1/4 cup
Avocado, 1, sliced

Sauce

Paleo mayonnaise, 1/3 cup
Mustard, 1 tbsp
Dill pickle juice, 1 tbsp

Directions

Brown beef in oil over medium-high, then season with salt, pepper, paprika, and garlic powder.
Whisk sauce ingredients until smooth.
Build bowls with romaine and toppings, then add hot beef and drizzle with sauce.

Estimated macros (per serving, serves 4)

Calories: 620
Protein: 38 g
Carbs: 12 g
Fat: 46 g

Serve it with a few dashes of hot sauce and extra pickles.

2) Chicken and Andouille Sausage Skillet (Cauliflower rice base)

This skillet tastes like jambalaya’s weeknight cousin. Keep the cauliflower rice quick-cooked, and it stays fluffy instead of wet.

Ingredients

Avocado oil, 1 tbsp
Andouille-style sausage (Paleo-friendly), 10 oz, sliced
Boneless skinless chicken thighs, 1 1/2 lb, chopped
Yellow onion, 1 cup, diced
Green bell pepper, 3/4 cup, diced
Celery, 1/2 cup, diced
Garlic, 4 cloves, minced
Cajun seasoning, 2 tsp
Tomato paste, 1 tbsp
Chicken broth, 1/2 cup
Cauliflower rice, 6 cups
Scallions, 1/4 cup, sliced

Directions

Brown sausage 3 minutes, then add chicken and cook 5 minutes.
Add onion, bell pepper, and celery, then cook 6 minutes.
Stir in garlic, Cajun seasoning, and tomato paste for 1 minute.
Add broth, simmer 3 minutes, then fold in cauliflower rice for 4 to 5 minutes.
Top with scallions and serve.

Estimated macros (per serving, serves 5)

Calories: 410
Protein: 33 g
Carbs: 12 g
Fat: 26 g

Serve it with lemon wedges and a side of sautéed greens.

3) Cajun Stuffed Peppers (Ground beef and cauliflower rice)

Stuffed peppers feel classic and cozy, yet the filling is grain-free and still hearty. The pepper turns sweet in the oven and plays nice with Cajun flavors.

Ingredients

Bell peppers, 6 large, tops removed
Avocado oil, 1 tbsp
Ground beef, 1 1/2 lb
Yellow onions, 3/4 cup, diced
Celery, 1/2 cup, diced
Garlic, 4 cloves, minced
Cajun seasoning, 2 tsp
Diced tomatoes, 1 cup
Cauliflower rice, 4 cups
Chicken broth, 1/3 cup
Parsley, 2 tbsp, chopped
Kosher salt, 1/2 tsp
Black pepper, 1/4 tsp

Directions

Heat oven to 375 F, then set peppers in a baking dish with 1/2 inch water.
Sauté onion and celery 5 minutes, add beef, then brown 6 minutes.
Stir in garlic, Cajun seasoning, tomatoes, cauliflower rice, broth, salt, and pepper, then cook 4 minutes.
Fill peppers, cover with foil, then bake 30 minutes.
Uncover and bake 10 minutes, then top with parsley.

Estimated macros (per serving, serves 6)

Calories: 360
Protein: 28 g
Carbs: 14 g
Fat: 21 g

Serve it with a simple cucumber salad to keep things fresh.

4) Smoked Sausage and Collard Green Skillet

This one is pure “feed-me-now” energy. The greens turn silky, the sausage adds smoke, and the pot liquor becomes its own sauce.

Ingredients

Smoked sausage (Paleo-friendly), 12 oz, sliced
Avocado oil, 1 tbsp
Yellow onion, 1 cup, sliced
Garlic, 4 cloves, minced
Collard greens, 10 oz, chopped
Chicken broth, 1/2 cup
Apple cider vinegar, 1 tbsp
Cajun seasoning, 1 tsp
Red pepper flakes, 1/4 tsp (optional)

Directions

Brown sausage 4 minutes, then push to one side of the skillet.
Add oil and onion, cook 4 minutes, then add garlic for 30 seconds.
Add collards, broth, vinegar, seasoning, and pepper flakes, then cover 6 minutes.
Uncover and cook 3 minutes to reduce liquid, then serve.

Estimated macros (per serving, serves 4)

Calories: 330
Protein: 16 g
Carbs: 10 g
Fat: 24 g

Serve it with cauliflower rice, or eat it as-is with extra hot sauce.

Meal prep notes (for all these Whole30-friendly bowl and skillet recipes above)

Fridge: Store in airtight containers for 3 to 4 days.
Freezer: Freeze portions in flat bags or containers for up to 2 months. Thaw overnight in the fridge.
Reheat cauliflower rice without wateriness: Reheat in a hot skillet (not the microwave), uncovered, with a pinch of salt. Stir often until steam cooks off, then add sauce last.

If cauliflower rice looks wet after reheating, keep cooking uncovered for 2 to 3 minutes. Steam is the enemy, not the rice.

Main dish salads and lettuce wraps with New Orleans attitude

1) New Orleans Style Briny Olive Salad (Lettuce Wraps)

This feels like a muffuletta-inspired wrap, just without the bread. It’s salty, tangy, and filling when you add enough protein.

Ingredients

Cooked chicken breast or thigh meat, 1 lb, chopped (about 4 cups)
Green olives, chopped, 1/2 cup
Kalamata olives, chopped, 1/3 cup
Giardiniera (no sugar added), chopped, 1/3 cup
Celery, finely diced, 1/3 cup
Red onion, finely diced, 1/4 cup
Parsley, chopped, 2 tbsp
Olive oil, 2 tbsp
Red wine vinegar, 1 tbsp
Dijon mustard, 1 tsp
Garlic, 1 clove, grated
Black pepper, 1/4 tsp
Butter lettuce leaves, 12 large

Directions

Mix chicken, olives, giardiniera, celery, onion, and parsley.
Whisk olive oil, vinegar, Dijon, garlic, and pepper, then toss with the salad.
Spoon about 1/2 cup filling into each lettuce wrap and serve.

Estimated macros (per serving, serves 4, 3 wraps each)

Calories: 420
Protein: 34 g
Carbs: 6 g
Fat: 28 g

Serve it with sliced tomatoes and extra vinegar on the side.

2) Chicken Caesar Lettuce Wraps

Classic Caesar energy, but the wraps keep it crisp and light. Use a generous portion of chicken so it eats like dinner.

Ingredients

Cooked chicken, 1 1/4 lb, sliced (about 5 cups)
Romaine leaves, 12 large
Cherry tomatoes, 1 cup (optional)

Paleo Caesar dressing

Paleo mayonnaise, 1/2 cup
Lemon juice, 2 tbsp
Dijon mustard, 2 tsp
Anchovy paste, 1 tsp (or 2 minced anchovies)
Garlic, 1 clove, grated
Black pepper, 1/2 tsp
Kosher salt, 1/4 tsp

Directions

Whisk dressing ingredients until smooth.
Toss chicken with 1/3 cup dressing.
Fill romaine leaves with about 1/2 cup chicken each, then add tomatoes if using.

Estimated macros (per serving, serves 4, 3 wraps each)

Calories: 510
Protein: 42 g
Carbs: 5 g
Fat: 36 g

Serve it with cucumber slices and a squeeze of lemon.

3) Caesar Egg Salad Lettuce Wraps

Egg salad can feel heavy, so the Caesar-style lemon and anchovy keep it punchy. Two wraps make a solid lunch, three is dinner.

Ingredients

Hard-boiled eggs, 10, chopped
Paleo mayonnaise, 1/2 cup
Lemon juice, 1 1/2 tbsp
Dijon mustard, 1 tsp
Anchovy paste, 1/2 tsp (optional)
Garlic powder, 1/2 tsp
Black pepper, 1/2 tsp
Kosher salt, 1/4 tsp
Celery, 1/3 cup, finely diced
Romaine or butter lettuce leaves, 12 large

Directions

Stir mayo, lemon juice, Dijon, anchovy paste, garlic powder, pepper, and salt.
Fold in eggs and celery, then chill 15 minutes if you want it firmer.
Spoon about 1/3 cup into each lettuce leaf and serve.

Estimated macros (per serving, serves 4, 3 wraps each)

Calories: 440
Protein: 22 g
Carbs: 4 g
Fat: 38 g

Serve it with pickle spears and hot sauce.

4) Crawfish Salad in Lettuce Cups

This one tastes like a Gulf Coast picnic. Crawfish stays sweet, while Cajun seasoning and lemon keep it bright.

Ingredients

Cooked crawfish tails, 1 lb
Celery, 1/2 cup, finely diced
Red bell pepper, 1/3 cup, finely diced
Scallions, 1/4 cup, sliced
Paleo mayonnaise, 1/3 cup
Dijon mustard, 1 tsp
Lemon juice, 1 1/2 tbsp
Cajun seasoning, 1 tsp
Hot sauce, 1 tsp (optional)
Black pepper, 1/4 tsp
Bibb or butter lettuce leaves, 12

Directions

Mix crawfish, celery, bell pepper, and scallions.
Stir mayo, Dijon, lemon juice, Cajun seasoning, hot sauce, and pepper, then fold into the salad.
Spoon about 1/3 cup into each lettuce cup and serve cold.

Estimated macros (per serving, serves 4, 3 cups each)

Calories: 360
Protein: 27 g
Carbs: 4 g
Fat: 26 g

Serve it with avocado slices and extra lemon wedges.

Quick Paleo mayo options

Fast homemade: 1 egg, 1 tbsp lemon juice, 1 tsp Dijon, 3/4 cup avocado oil, 1/4 tsp salt.
Store-bought: Choose avocado oil mayo with simple ingredients and no added sugar.

Enjoy!

These New Orleans Paleo main dish recipes prove you can keep the flavor while skipping flour, rice, and dairy. The seafood picks bring the quick wins, like blackened salmon, barbecued shrimp, and redfish with a spicy crust. Next, the gumbo and jambalaya-style pots cover the cozy side, with okra, reduction, and smart timing doing the thickening. Finally, the meat mains, bowls, and lettuce wraps make weeknights easy, because they reheat well and still taste bold.

To keep every dish tasting right, treat spice like a dial. Start medium, then add cayenne or hot sauce at the table. Also remember, macros are estimates, and they shift with brands, portions, and swaps.

Here’s a simple 5-day dinner plan using five recipes from this post:

Day 1: New Orleans-Style Barbecued Shrimp with cauliflower rice and lemon
Day 2: One-Pot Easy Jambalaya (Cauliflower Rice) with extra scallions
Day 3: Creole Chicken Gumbo (Okra-thickened) with a side of sautéed greens
Day 4: Andouille-Stuffed Pork Loin with roasted green beans
Day 5: New Orleans Style Briny Olive Salad (Lettuce Wraps) with sliced tomatoes

Two quick lunch leftover ideas (no extra cooking stress):

Spoon leftover gumbo over cauliflower rice, then add fresh parsley and a splash of hot sauce.
Turn leftover pork loin into lettuce wraps with pickles and mustard, then add a crunchy slaw if you have it.

Save this list for the next time you want comfort food that still fits Paleo and stays gluten free. These authentic New Orleans recipes, especially the New Orleans Paleo main dish recipes, are perfect for sharing with a friend who loves Cajun and Creole flavors, then choose one recipe to start tonight. “Good food is meant to be passed around.”