Paleo Jambalaya


This recipe was sent to me from a friend (thanks Kristy!) who said it was delish and easy to make. We’ll be testing it this weekend, but wanted to share in anticipation so I can follow up next week with a review. Enjoy! 

 

 

 

 

 

 

 

 

Paleo-friendly Jambalaya (submitted by Kristy Chadderdon)
(Serves 4)

INGREDIENTS:

2 tbsp. olive oil

1 lb Andouille sausage

2 lbs. chicken tenders, cut into chunks

1 onion, chopped

3 cloves garlic, minced

3 celery stalks, chopped

1 green bell pepper, sliced

1 red bell pepper, sliced

4 fresh thyme sprigs

2 cups chicken broth

1 cup tomato sauce

¼ cup hot sauce (optional)

1lb raw shrimp, peeled and deveined

8 oz. okra, chopped

2 tbsp. parsley, finely chopped

4 green onions, chopped

 

PREPARATION
1
In a large saucepan over high heat, brown the
sausage in the olive oil. Cook for approximately
3 minutes, or until golden brown.
2
Add the chicken to the saucepan and season
with salt and pepper. Continue cooking on all
sides for a few more minutes until the chicken
begins to brown.
3
Add the onion, garlic, celery, peppers and thyme
to the saucepan. Mix in with the meat Continue
to cook for 5 to 7 minutes and frequently stir to
prevent anything from sticking to the bottom of
the pan.
4
Add the broth, tomato sauce and hot sauce. Mix
well and allow it to come to a boil.
5
Once the mixture has boiled, add the shrimp
and okra. Reduce the heat and simmer covered
for 5 to 7 minutes, or until shrimp is pink.
6
Remove the jambalaya from the heat and stir in
the parsley and green onions prior to serving.

Serve warm, and enjoy!

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Comments
3 Responses to “Paleo Jambalaya”
  1. Kristy says:

    I garnished mine with a little avacdo as well at the end to add some creaminess – was a great addition

  2. Just made it (minus Thyme) and loved it! Thanks for the recipe.

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