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Paleo Crockpot Jambalaya Soup
Cajun Country calls for Cajun cooking, but it’s hard to keep these meals on the healthier end! What if we could have the best of both worlds?! This recipe passes a good time at our Cajun house. If you’re not Paleo make some rice, Cher!
-3 cup Chicken stock
-4 peppers, any color, chopped
-1 large onion, chopped
-1 can diced tomatoes with juice
-2 cloves garlic, minced
-2 dried bay leaves
-1 lb. large shrimp, raw and de-veined
-4 oz. chicken, diced
-1 pkg. spicy Andouille sausage
-1/2-1 head cauliflower, riced
-2 cup okra (optional)
-3 Tbsp Cajun seasoning, use your own or see recipe below
-1/4 cup Frank’s Red Hot Sauce, or hot sauce of your choice
-1-2 Tbsp Arrowroot Flour, if desired *see notes
-2 1/2 Tbsp paprika
-2 Tbsp salt
-2 Tbsp garlic powder
-1 Tbsp black pepper
-1 Tbsp onion powder
-1 Tbsp cayenne
-1 Tbsp dried oregano
-1 Tbsp dried thyme
(Yields about 2/3 cup)
-Put chopped peppers, onions, garlic, chicken, Cajun seasoning, hot sauce, and bay leaves, in crock pot with chicken stock, and diced tomatoes with juice. Set on low for 6 hours or high for 3 hours.
-Cut florets off of cauliflower. Add to a food processor, and pulse to rice consistency, set aside.
-About half way add in Andouille sausage to crock pot and give a good stir.
-For the last 20mins of cooking add in riced cauliflower and raw shrimp.
If you prefer a thicker consistency use Arrowroot flour to thicken. Dissolve 1-2 Tbsp Arrowroot flour in 1/4c cool water. Add this to the crock pot at the same time you add shrimp and riced cauliflower. Also, you can choose to quickly steam the cauliflower rice, and serve the Jambalaya over it, if you prefer.