I love easy and delicious recipes, and this one doesn’t disappoint!
This Paleo Jambalaya recipe was sent to me from a friend (thanks Kristy!) who said it was delish and easy to make, and she was right. It takes about a half hour to 40 minutes to prepare, so you can be sitting down for dinner in less than an hour. Season with hot sauce to suit your tastes, and feel good about serving this to your family!
One note – you can use mashed cauliflower in place of rice to keep it MyPaleo friendly. Enjoy!
Paleo Jambalaya
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
Instructions
- 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.