Paleo Slow Cooker Jambalaya Recipe
What happens when influences of exquisite Spanish and Italian cuisine collides with the soulful, slow-cooking of the South? Well, Jambalaya!
The flavorful Southern comfort food is a close cousin to the Spanish paella, being a combination of rice, vegetables, and meat. It was created as an improvisation when the Spanish tried to make paella in the French Quarter in New Orleans. French influence hit in, and the result is the tasty Southern recipe.
But since rice is a no-no in Paleo diet, we’ll replace it with the equally tasty and more nutritious cauliflower in this Paleo Slow Cooker Jambalaya Recipe. Enjoy!
- 5 cups beef stock
- 4 bell peppers, chopped
- 1 large onion, chopped
- 2 garlic cloves, diced
- 1 28-ounce can of diced tomatoes- do not drain
- 4 bay leaves
- 1 lb cubed chicken
- 3 tablespoons Cajun seasoning
- ¼ cup Frank’s red hot sauce
- 1 lb large shrimp, raw and deveined
- 1 lb spicy Andouille sausage
- 1 head of cauliflower
- 2 cups okra
- ½ teaspoon thyme
- 2 teaspoon parsley
- 2 celery ribs
- 2 teaspoon oregano
- In a slow cooker set on low for 6 hours; add beef stock, bell peppers, onion, garlic, diced tomatoes with juice, bay leaves, chicken, hot sauce, thyme, parsley, celery and oregano.
- minutes before the slow cooker is done, add sausage.
- In a food processor, add cauliflower and pulse until its texture is like rice.
- Add riced cauliflower, raw shrimp and okra into the slow cooker.
- Stir the ingredients to combine and cook until shrimp is cooked and vegetables softened.