Jambalaya, the paleo kind not the NOLA kind

Paige in the kitchen

Paige in the kitchen

paleo jambalaya


What you’ll need:

  • 5 c. chicken broth
  • 4 peppers – any color you want, chopped
  • 1 large onion, chopped
  • 1 large can of organic diced tomatoes (leave the juice)
  • 2 cloves garlic, diced
  • 2 bay leafs
  • 1 lb large shrimp, raw and de-veined
  • 4 oz. chicken, diced
  • 1 pkg spicy Andouille sausage
  • 1/2-1 head of cauliflower
  • 2 c. okra (optional)
  • 3 tbsp Cajun Seasoning
    • Or make your own…
      • 2 1/2 tablespoons paprika
      • 2 tablespoons salt
      • 2 tablespoons garlic powder
      • 1 tablespoon black pepper
      • 1 tablespoon onion powder
      • 1 tablespoon cayenne pepper
      • 1 tablespoon dried oregano
      • 1 tablespoon dried thyme
      • 1/4 c Frank’s Red Hot Sauce

How you’ll do it:

1) Put the chopped peppers, onions, tomatoes, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock.

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Jambalaya

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Homemade Cajun Seasoning

2) About 30 minutes before it’s finished, toss in the cut up sausages.

3) While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice. I pulsed it in a blender with water. Here is an easy  video to understand what I did to “rice” it!

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Riced Cauliflower

4) For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.

5) ENJOY!

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Paleo Jambalaya

Recipe adapted from: http://www.foodrenegade.com/crockpot-jambalaya-recipe/

xo. P

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