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Paleo Jambalaya

Paleo Jambalaya

The following recipe will set you out on a hunt for the best andouille sausages you can find. What’s so special about it, you ask? Well, a Louisianian andouille is a smoked sausage typically made from pork, but that is not all. The most traditional butchers make this sausage by using the entire digestive tract of a single pig. The filling consisting of the the pig’s stomach and small intestines chopped into strips, with onions, minced garlic and other aromatic seasonings. Sounds yummy, doesn’t it? The truth is that these sausages are utterly amazing, though sometimes they can be hard to find.

If you need to make a sausage substitute due to lack of andouille at the grocery store, here are three other fabulous sausage options you are more likely to find: kielbasa, chorizo or a classic smoked German sausage. Don’t ever let the non-availability of sausage stop you from pre-cooking a large batch of slow-cooker shrimp jambalaya. Jump right in and get started! It is a meal fit for a party, just as it is for a warming weeknight meal.

Though you may consider Paleo jambalaya a complete meal on its own, there are some sides that complement this flavorful dish without overshadowing it. Sautéed Swiss chard with garlic comes first to mind, crispy baked okra comes next, followed quickly by cauliflower rice. Serve one, or all, depending on the crowd who comes to devour all that is in the pot.

Paleo Jambalaya Recipe

Serves: 6Prep: 20 minCook: 35 min
Notice

Protein: 57g / %

Carbs: 13g / %

Fat: 47g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 tbsp. olive oil
  • 1 lb. Andouille sausages, sliced
  • 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
  • 1/4 cup hot sauce (optional)
  • 1 lb. 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 sausages 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 and continue to cook for 5 to 7 minutes; stirring frequently 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. Stir in parsley and green onions prior to serving.