Real Foods: Quick and Delicious Jambalaya Recipe
We love it when our readers and friends participate in our topics. Your participation it IS the flesh that brings AlumniWellness to life.
As we do, we asked people who have purchased and loved the Paleo Recipe Book to try a few recipes and send us a photo of one of the meals they prepared. Deanna responded with the following after she prepared this jambalaya for her family:
The jambalaya was really good, filling – I couldn’t finish the bowl. Overall, the meal was quick (took roughly 20 minutes), easy and flavorful – perfect.
Get YOUR copy of the Paleo Recipe Book here and start making a healthy meals at home that will put rocket fuel energy in your day, and move you closer to optimum health. (once you do, be sure to send us YOUR story and a photo!)
- 2 tbsp olive oil
- 1 lb andouille sausage
- 2 lbs chicken tenders, cut into chunks
- 1 onion, chopped
- 3 Garlic cloves, minced
- 1 Green Bell Pepper. sliced
- 1 Red Bell Pepper. sliced
- 4 fresh thyme sprigs
- 2 cups Chicken broth
- 1 cup Tomato Sauce
- ¼ cup Hot Sauce (optional)
- 1lb raw shrimp, peeled and deveined
- 8 oz okra, chopped
- 2 tbsp parsley, finely chopped
- 4 green onions, chopped
- In a large saucepan over high heat, brown the sausage in the olive oil. Cook for approximately 3 minutes, or until golden brown.
- Add the chicken to the saucepan and season with salt and pepper. Continue cooking on all sides for a few more minutes until the chicken begins to brown.
- Add the onion, garlic, celery, peppers and thyme to the saucepan. Mix in with the meat Continue to cook for 5 to 7 minutes and frequently stir to prevent anything from sticking to the bottom of the pan.
- Add the broth, tomato sauce and hot sauce. Mix well and allow it to come to a boil.
- Once the mixture has boiled, add the shrimp and okra. Reduce the heat and simmer covered for 5 to 7 minutes, or until shrimp is pink.
- Remove the jambalaya from the heat and stir in the parsley and green onions prior to serving.