Paleo Jambalaya

About

This Low Carb Paleo Jambalaya is a great make-ahead meal. Full of various proteins and spicy heat, this one is sure to satisfy your hunger. Savory Andouille sausage and chicken breast are browned in avocado oil and then simmered in crushed tomatoes, chicken broth, and spices like cayenne, red pepper flakes, fresh thyme, and oregano.

What can I serve with Jambalaya?

A side of cauliflower rice is an ideal pairing to soak up the delicious stew. A side dish of garlic sauteed kale or Swiss chard would also be a great option.

Is this dish spicy?

This dish is traditionally spicy, and the recipe below has a medium heat level. Feel free to adjust the red pepper flakes or cayenne pepper to your liking. Remember, you can always add heat, but you can’t take it out! No heat can be added to the dish but can be added at the table in the form of hot sauce so guests can tailor to their unique tastes.

Can I use chicken thighs?

Yes, feel free to use chicken thighs instead of chicken breasts, especially if you are trying to increase dietary fats.

Ingredients

3 tablespoon avocado oil
13 ounce andouille sausage by johnsonville
1 pound chicken breast boneless skinless raw
2 tablespoon seasoning by old bay
½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
½ medium – 2 1/2" diameter x 2 3/4" green bell pepper
4 clove garlic
2 large – stalk – 11" to 12" long celery stalks
½ small onion
¼ teaspoon coarse kosher salt by morton
14 ounce organic crushed tomatoes by full circle
½ teaspoon black pepper
½ teaspoon crushed red pepper by simply organic
¼ teaspoon red pepper (cayenne), ground
1 tablespoon thyme, fresh
1 teaspoon oregano, ground
2 teaspoon worcestershire sauce
12 ounce okra, cooked from frozen
1 quart chicken broth
¼ teaspoon coarse kosher salt by morton
1 pound shrimp, cooked from fresh

Instructions

Heat a heavy-bottomed pot, like a Dutch oven, over medium-high heat. Add 1 tbsp of avocado oil and tilt the pan to distribute the oil evenly. Add sliced sausage.
Then add 1 tbsp of Old Bay and cook until it is nicely browned. Remove to a bowl.
Add another tbsp of oil, tilt to evenly coat the pan, and then add diced chicken breasts. Add the rest of the Old Bay seasoning Cook until nicely browned on all sides (it does not need to be cooked all the way through).
Remove to the bowl with the sausages.
Add the last tbsp of oil to the pan and add the minced garlic, diced bell peppers, diced celery, and diced onion. Cook over medium to low heat until slightly browned. Season with ¼ tsp kosher salt.
Add crushed tomatoes, black pepper, all the spices, and herbs including Worchestershire sauce. Stir well. Cook for 1 minute.
Add the sliced okra and give it a good stir to combine.
Add the chicken and sausages back to the pot. Give everything a good stir.
Add the chicken broth and then allow simmering for 20 minutes to allow the okra to thicken the stew.
Once the stew is thickened, top it with the shrimp and cover the pot with a lid.
Bring heat to low and simmer for 10 minutes or so until the shrimp is pink. Serve hot with cauliflower rice and hot sauce.