Paleo Perfect Jambalaya Recipe 475

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PALEO PERFECT JAMBALAYA RECIPE - (4.7/5)



Paleo Perfect Jambalaya Recipe - (4.7/5) image

Provided by PaleoBOSSLady

Number Of Ingredients 18

Ingredients:
1 pound of chicken breast chunks
1 pound of Chorizo or Andouille sausage
1 pound of shrimp/ cleaned, cooked
1 head of cauliflower
3 peppers: 1 of each red, yellow orange
3 stalks celery chopped
3 carrots chopped
1 cup of chicken bone broth or veggie
1 onion chopped
Bay Leaf
3 teaspoons of hot sauce
1 tablespoon of thyme & oregano
1 tablespoon of chili powder or Cajun seasoning
2 tablespoons of coconut milk
1 tablespoon of Ghee or Grass-fed Butter
S&P
I head of cauliflower

Steps:

  • Directions: Cut up all ingredients and set aside. Press Brown/Sauté button on the multi-cooker and let it set to 350. Once at the desired temp throw the chicken and sausage in the cooker to sear. Stirring to get all sides. When done hit the slow cook button adding remaining ingredients except shrimp. Cook for 3 hours on high or 6 hours on medium. 30 minutes before slow cooker is done boil cauliflower until able to mash by hand until the appearance of rice. Add Ghee and coconut milk to mashed cauliflower and mix all ingredients together. Add shrimp to slow cooker the last 15 minutes of the set timer mixing in before applying lid. Serve with cauliflower rice in a nested base with a scoop of the Paleo perfect Jambalaya on top adding S&P to taste. Enjoy!

LOW CARB JAMBALAYA



Low Carb Jambalaya image

A jambalaya for the low-carb and paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!

Provided by Morgan Mallory

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
6 cloves garlic, finely chopped
1 (14 ounce) can crushed tomatoes
3 green bell peppers, seeded and diced
2 zucchinis, diced
2 tablespoons Cajun seasoning
1 teaspoon hot sauce, or to taste
1 cup chicken broth
1 pound chicken breast, cooked, cooled, and chopped
1 pound cooked, peeled, and deveined shrimp

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
  • Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 14.5 g, Cholesterol 166.6 mg, Fat 8.5 g, Fiber 3.7 g, Protein 31.8 g, SaturatedFat 2.7 g, Sodium 974.5 mg, Sugar 3.8 g

JAMBALAYA (PALEO)



Jambalaya (Paleo) image

Make and share this Jambalaya (Paleo) recipe from Food.com.

Provided by robnjenb

Categories     < 60 Mins

Time 1h

Yield 1 cup, 6 serving(s)

Number Of Ingredients 14

1/2 lb andouille sausage
1 small onion, chopped
2 green bell peppers, chopped
2 garlic cloves, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes
1 cup chicken broth
1 head cauliflower (I use Trader Joes riced cauliflower)
1 lb shrimp, shells and tails off
4 scallions, finely chopped

Steps:

  • Cook sausage in a large, deep pot.
  • As it browns, add a little more oil to the pan and then saute onion and bell peppers until onion is soft.
  • Add garlic and spices.
  • Add tomatoes and chicken broth.
  • Bring to a simmer with the lid on for 10 minutes.
  • While it simmers, cut the cauliflower into small florets and grate in a food processor so the texture resembles rice.
  • Add the cauliflower to the pot and simmer another 10 minutes.
  • Add the shrimp and simmer until cooked through and pink, about 10 minutes.
  • Garnish with scallions.

Nutrition Facts : Calories 257.6, Fat 12, SaturatedFat 4, Cholesterol 116.8, Sodium 1436.3, Carbohydrate 16.8, Fiber 5, Sugar 7.5, Protein 22.2

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