Jumpin’ Jumbalaya

I know, I know… Jumbalaya is usually served over rice.  If you want to make some cauliflower “rice” to go with this recipe, go for it.  Personally I just eat this stuff as-is in a bowl without rice or rice substitute.  Also, jumbalaya traditionally uses andouille sausage which is a spicy smoked sausage.  I’ve kept the andouille sausage in the recipe but I know that will bother some paleo purists due to the potential for unnatural ingredients (smoke flavoring, synthetic casing, etc.).  So if you have a source for all natural sausage that you prefer (U.S. Wellness Meats perhaps), feel free to make the substitution.

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Jumpin’ Jumbalaya

Calories 395 kcal

Ingredients

• 1 lb Boneless skinless chicken breast (cut into cubes)
• 1 lb Andouille sausage (cut into one inch slices)
• 1 yellow onion (chopped)
• 1 Green bell pepper (chopped)
• 3 Ribs of celery (chopped)
• 1 28 oz.can Tomatoes with juice (diced)
• 4 cloves garlic (chopped)
• 1 cup Chicken broth
• 1 teaspoon Dried thyme
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 1 tsp Cayenne pepper
• 1 tsp Tabasco (or other hot sauce)
• 1 lb Shrimp (large, (peeled, deveined, and without tails)
• 1/2 tsp Salt
• 1/2 tsp Ground black pepper
• 2 tbs Chopped parsley
• Green onions (diced)

Instructions

1. Combine all ingredients except for the shrimp and parsley into a crockpot. Cook on low for 6 – 7 hours, until chicken is done.
2. Add the shrimp and parsley. Cook on high for 30 – 60 minutes, until shrimp are done.
3. Serve in bowls and top with green onions to taste.

Nutrition Facts

Jumpin’ Jumbalaya

Amount Per Serving

Calories 395 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.04g

Cholesterol 167mg56%

Sodium 1329mg58%

Potassium 114mg3%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 43g86%

Vitamin A 1600IU32%

Vitamin C 23.9mg29%

Calcium 120mg12%

Iron 6.7mg37%

* Percent Daily Values are based on a 2000 calorie diet.

Photo credit: Butterbean