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)


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


In a large saucepan over high heat, brown the
sausage in the olive oil. Cook for approximately
3 minutes, or until golden brown.
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.
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.
Add the broth, tomato sauce and hot sauce. Mix
well and allow it to come to a boil.
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.
Remove the jambalaya from the heat and stir in
the parsley and green onions prior to serving.

Serve warm, and enjoy!

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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