Sunday, July 7, 2013

Paleo Low Carb Jambalaya


2 tbsp coconut oil, or ghee

1 large onion, diced

4 spicy bratwurst sausage links, cooked, halved lengthwise and cut into 1/4 inch half-moons

6 cloves garlic, finely chopped

1 (14 ounce) can crushed tomatoes

3 red bell peppers, seeded and diced

2 zucchini, diced

2 tbsp Cajun seasoning *Recipe below

1 tsp hot sauce or to taste *Optional

1 cup vegetable broth or bone broth

1 pound chicken breast, cooked, cooled and chopped

1 pound cooked, peeled and deveined shrimp


1. Heat oil in a large saucepan over medium heat. Add the onion and sausage and cook and stir until onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant about 1-2 minutes.

2. Mix in crushed tomatoes, bell peppers, zucchini, Cajun seasoning, hot sauce and broth; bring to a boil and reduce to a simmer for about 15 minutes. Stir in chicken and shrimp and cook till heated through about 1-2 minutes and serve.

Cajun Seasoning:

2 1/2 tbsp sea salt

1 tbsp oregano

1 tbsp paprika

1 tbsp cayenne pepper

1 tsp black pepper

Mix it all together in a small bowl and place in an airtight container for up to 6 months.

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