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)
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
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!