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Paleo Jambalaya

By Jason Fung, MD

Paleo Jambalaya

Though you may consider Paleo jambalaya a complete meal on its own, there are some sides that complement this flavorful dish without overshadowing it. Sautéed Swiss chard with garlic comes first to mind, crispy baked okra comes next, followed quickly by cauliflower rice. Serve one, or all, depending on the crowd who comes to devour...
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dinners + Mains
Cuisine American, Mediterranean
Servings 6
Calories 599 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb Andouille sausages sliced
  • 2 lb chicken tenders cut into chunks
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 stalks celery chopped
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 4 sprigs thyme fresh
  • 2 cups chicken broth
  • 1 cup tomato sauce
  • 1/4 cup hot sauce (optional)
  • 1 lb shrimp raw, peeled and deveined
  • 8 oz okra chopped
  • 2 tbsp parsley finely chopped
  • 4 green onions chopped

Instructions
 

  • In a large saucepan over high heat, brown the sausages 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 and continue to cook for 5 to 7 minutes; stirring frequently 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. Stir in parsley and green onions prior to serving.

Nutrition

Nutrition Facts
Paleo Jambalaya
Amount per Serving
Calories
599
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
351
mg
117
%
Sodium
 
2228
mg
97
%
Potassium
 
1358
mg
39
%
Carbohydrates
 
11
g
4
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
65
g
130
%
Vitamin A
 
1542
IU
31
%
Vitamin C
 
78
mg
95
%
Calcium
 
195
mg
20
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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