This recipe is an easy Crockpot recipe, it does take 6 hours of slow cooking on a low setting but you can always use a timer for this part. If you’ve been craving a Louisiana style Jambalaya this recipe has been made Paleo friendly and is brought to you by Jasmine Rose. It turns out quite amazing! If you have sinuses it will clear you right up with these spicy, flavorful scents and it’s so good for you too. A great soup on a cold day or anytime you feel the need for a little warmth. Now let’s get started.
- 5 cups chicken stock
- 4 bell peppers (any color or mix colors, chopped)
- 1 large onion (chopped)
- 1 large can organic diced tomatoes (leave the juice)
- 2 cloves garlic (diced)
- 2 bay leaves
- 1 lb large shrimp (raw and de-veined)
- 4 oz chicken (or turkey, diced)
- 1 pkg spicy Andouille sausage (sliced to 1/4” pieces)
- 3 tbs Cajun Seasoning
- 1/4 cup Frank’s Red Hot (or hot sauce of your choice)
- 1/2-1 head of cauliflower (made into rice bowls)
Step 1: Combine all ingredients
Using a large Crockpot, add bell peppers, onion, garlic, Cajun seasoning, your 4 oz of chicken or turkey, hot sauce of choice, bay leaves, diced tomatoes and the 5 cups of chicken stock.
Step 2: Setting up the Crockpot
Place into Crockpot and put the lid on. Turn on the low setting for six hours.
Step 3: Add sausage
Six hours later, add the sliced Andouille sausage and stir into the mixture. Leave for another 10 minutes.
Step 4: Add shrimp
Add the large whole shrimps and stir into mixture again. Leave for another 20 minutes.
Step 5: Preparing the meal
You can make cauliflower rice as shown (Paleo version) or use regular rice; as the base. Pour the Jambalaya on top. Enjoy your hot and spicy dish!
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