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Cajun Chicken and Shrimp Jambalaya – paleo recipe
Stav Kogan

Cajun Chicken and Shrimp Jambalaya

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Cook Time 25 minutes
Total Time 25 minutes
Servings: 5 servings
Ingredients Method

Ingredients
  

  • 1 tbsp grass-fed raw milk butter (recommended: Organic Valley)
  • 1 tbsp olive oil
  • 6 cloves garlic, finely chopped
  • 1 large onion, diced
  • 1 3/4 cups tomatoes, crushed
  • 1/4 cup jalapenos, seeded and diced
  • 2 tsp unrefined sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 1 cup low-sodium chicken broth
  • 1 lb pasture-fed, free-range chicken breast, cooked and chopped
  • 1 lb peeled, deveined, and cooked shrimp
  • 8 pods okra, sliced into rounds

Method
 

  1. 1. Melt the butter in a large saucepan over medium heat, then add the olive oil.
  2. 2.
  3. Sauté garlic in butter and olive oil until lightly browned.
  4. Stir in the onions and cook for about 8 minutes, or until translucent.
  5. 3.
  6. Stir in tomatoes and jalapenos.
  7. Combine salt, garlic powder, onion powder, thyme, cayenne pepper, paprika, and black pepper in a small bowl, then sprinkle on vegetables.
  8. Add the chicken broth to cover, then bring the mixture to a boil.
  9. Reduce the heat to low.
  10. 4.
  11. Simmer uncovered for 15 minutes, or until the mixture is thick.
  12. Add chicken, shrimp, and okra; simmer for 2 minutes until heated through.

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