by Karen Frazier

I love spicy food. Jim is a little more reticent. He will eat it, but he prefers it not be too hot. Most jambalaya recipes have a lot of heat in them, making them spicier than Jim’s palate prefers. So I set out to make jambalaya (without rice for obvious reasons) that would fit Jim’s heat preferences.

This recipe turned out perfectly. It had a little heat from the andouille without setting fire to our mouths. If you like it spicier, add more cayenne.

Slow Cooker Paleo Jambalaya

• 1 onion, peeled and chopped
• 1 organic red pepper, seeded and chopped
• 1 organic yellow pepper, seeded and chopped
• 1 organic green pepper, peeled and chopped
• 1 organic jalapeño, seeded and minced
• 6 garlic cloves, minced
• 1 pound andouille sausage, cut into one inch pieces
• 1 pound boneless skinless chicken thighs, cut into one inch pieces
• 1 (15 ounce) can crushed tomatoes, undrained
• 1 cup homemade beef bone broth
• 1 teaspoon chopped fresh organic thyme
• 1 teaspoon chopped fresh organic oregano
• 1 teaspoon chopped fresh organic basil
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper
• 1/4 teaspoon cayenne
• 1 pound wild caught shrimp, tails removed, peeled, and deveined
• Juice of 1/2 lemon
• 1/4 cup chopped fresh parsley
• 4 scallions, thinly sliced

1. In a large slow cooker, combine the onion, peppers, jalapeño, garlic, andouille, chicken, tomatoes, broth, thyme, oregano, basil, salt, pepper, and cayenne. Cook, covered, in a slow cooker on low for seven hours.
2. Stir in the shrimp and lemon juice. Cover and continue cooking, turning the slow cooker up to high, until shrimp is pink, about one hour.
3. Stir in the parsley.
4. Serve garnished with the scallions.