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
- 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.
- 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.
- Stir in the parsley.
- Serve garnished with the scallions.