I modified Rachael Ray’s Everything Jambalaya recipe to fit our food plan. I’m not sure if this still counts as jambalaya if it doesn’t have rice or pasta. If you need something to soak it up I imagine that spaghetti squash might be a good option. All of my ingredients are organic, nitrate-free and free range, uncured or wild caught. I have added langostino lobster in sometimes as well.The time is all in the prep for this dish.
2 tbsp butter/ghee/coconut oil
1 lb boneless chicken, cubed (can be white or dark meat, with skin or without)
1 lb Applegate chicken andouille sausage (uncured, nitrate free, organic) sliced
1 lb raw, medium shrimp, deveined and peeled
1 onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 bay leaf
2 pinches cayenne pepper (if you use my chili powder recipe then reserve the extra cayenne for your tastes, the chili powder alone is a lot of kick).
1 tsp cumin
2 tsp chili powder
1 tsp poultry seasoning
2-3 tbsp nut flour (almond or coconut)
1 140z can diced tomatoes in juice
2 cups homemade chicken stock or broth
Celtic sea salt and fresh ground black pepper
Chopped scallions and fresh thyme for garnish, optional
- In a skillet over medium heat add butter to pan. Add chicken until brown, about 3 minutes. Add sausage and cook for 2 minutes. Add onion, celery, bell pepper, bay leaf and cayenne and/or chili powder. Cook for another 5 minutes
- Sprinkle flour and cook 1-2 minutes. Add tomatoes, broth, cumin and poultry seasoning. Bring to boil.
- Add shrimp. Simmer 5 minutes until shrimp is pink and firm.
- Ladle into bowls and sprinkle with salt, pepper, scallions and thyme as desired.
Total time: 30 minutes