Though you may consider Paleo jambalaya a complete meal on its own, there are some sides that complement this flavorful dish without overshadowing it. Sautéed Swiss chard with garlic comes first to mind, crispy baked okra comes next, followed quickly by cauliflower rice. Serve one, or all, depending on the crowd who comes to devour all that is in the pot.
Recipe from Paleo Leap
- Prep: 20 m
- Cook: 35 m
- Total: 55 m
- Servings: 6
- 2 tbsp olive oil
- 1 lb Andouille sausages sliced
- 2 lb chicken tenders cut into chunks
- 1 onion chopped
- 3 cloves garlic minced
- 3 stalks celery chopped
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 4 sprigs thyme fresh
- 2 cups chicken broth
- 1 cup tomato sauce
- 1/4 cup hot sauce (optional)
- 1 lb shrimp raw, 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 sausages 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 and continue to cook for 5 to 7 minutes; stirring frequently to prevent anything from sticking to the bottom of the pan.
- 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. Stir in parsley and green onions prior to serving.