Go Back
–+ servings
Jambalaya – paleo recipe
Stav Kogan

Jambalaya

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp coconut or avocado oil, divided
  • 1 tbsp Cajun seasoning
  • ¾ lb (340 g) andouille sausage, sliced into rounds
  • 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large onion, diced
  • 1 green pepper, diced
  • 3 stalks celery, diced
  • 1 tbsp garlic, minced
  • 16 oz (475 mL) crushed tomatoes
  • ½ tsp red pepper flakes
  • ½ tsp ground black pepper
  • 1 tsp celery salt
  • ½ tsp Tabasco
  • 2 tsp Worcestershire sauce
  • 1 tsp filé powder
  • 2 cups (500 mL) chicken broth

Method
 

  1. Heat 1 tablespoon of oil in a large heavy pot over medium heat.
  2. Keeping the sausage and chicken separate from one another, toss both with Cajun seasoning to coat.
  3. Sauté sausage until browned.
  4. Remove with slotted spoon, and set aside.
  5. Add 1 tablespoon oil, and sauté chicken pieces until lightly browned on all sides.
  6. Remove with a slotted spoon, and set aside.
  7. In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
  8. Stir in crushed tomatoes, and season with red pepper, black pepper, celery salt, Tabasco, Worcestershire sauce and filé powder.
  9. Stir in chicken and sausage.
  10. Cook for 10 minutes, stirring occasionally.
  11. Stir in the chicken broth.
  12. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until liquid is slightly reduced.
  13. Serve with riced cauliflower.

Tried this recipe?

Let us know how it was!