Though this recipe is called Jambalaya, strictly speaking it is a Gumbo. The difference is rice is cooked in the Jambalaya (like a Paella), while Gumbo is served on a bed of rice. Rice is permitted in Paleo meal plans with the exception of Very Low Carb, 30 Day Reset, GAPS Friendly and Autoimmune and is therefore indicated as "optional". In this recipe the chicken, andouille sausage, onions and bell peppers should be sautéed (browned) before being placed in the slow cooker. If andouille sausage isn't available, kielbasa sausage is a good substitute.
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Type of dish: Dinner
Equipment: Slow Cooker (crockpot), Sauté Pan
- 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 lb andouille (or kielbasa) sausage, cut into thick slices
- 1 (28 oz) can diced tomatoes with juice
- 1 large onion, chopped
- 2 red bell peppers, seeded and chopped
- 2 small jalapeños, cut in half, seeded and chopped
- 1 cup fresh parsley, chopped
- 1½ cups celery, chopped
- 3 cups chicken broth or stock
- 2 tsp dried oregano
- 2 tsp Cajun seasoning
- 1 tsp cayenne powder
- ½ tsp dried thyme
- 1 lb cooked shrimp without tails
- sea salt to taste
- 1½ cups long grain white rice (optional)
- Sauté chicken and sausage on medium heat until browned.
- Add onion and bell peppers and continue to cook for 5 minutes.
- Transfer to slow cooker with remaining ingredients except salt and shrimp,
- Cover and cook on low for 7 to 8 hours.
- If using white rice, add after 5½ hours. with an additional cup of stock.
- When the rice is completely cooked taste for salt, add shrimp and warm through (about 5 minutes).
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