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Paleo Jambalaya

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Southern
Paleo Jambalaya
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, diced
  • 2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
  • 6 cloves garlic, finely chopped
  • 1 (14 ounce) can crushed tomatoes
  • 3 green bell peppers, seeded and diced
  • 2 zucchinis, diced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon hot sauce, or to taste
  • 1 cup chicken broth
  • 1 pound chicken breast, cooked, cooled, and chopped
  • 1 pound cooked, peeled, and deveined shrimp
Instructions
1
Heat a generous amount of olive oil and melted butter in a substantial saucepan over a moderate heat setting. Introduce the onion and spicy andouille sausage into the pan, stirring constantly until the onion begins to develop a rich brown color, approximately 10 minutes. Add a minced clove of garlic and cook until its aroma is released, taking about 1 to 2 minutes.
2
Combine the crushed tomatoes, sliced green bell peppers, zucchinis, a pinch of Cajun spice, a dash of hot sauce, and chicken broth in the pan; bring the mixture to a rolling boil, then gradually decrease the heat and let it simmer uncovered until the liquid evaporates and the mixture thickens, roughly 15 minutes. Introduce diced chicken and shrimp into the pan and continue to simmer until they are heated through, approximately 1 to 2 minutes.