Paleo Crockpot Jambalaya Soup

Paleo Crockpot Jambalaya Soup
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Paleo Crockpot Jambalaya Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 5 cups chicken stock
  • 4 peppers, chopped any color you want
  • 1 large onion, chopped
  • 1 large can of organic diced tomatoes leave the juice
  • 2 cloves garlic, diced
  • 2 bay leaves
  • 1 pound large shrimp, raw and de-veined
  • 4 ounces chicken, diced
  • 1 package spicy Andouille sausage
  • 1/2-1 head cauliflower
  • 2 cup okra (optional)
  • 3 TBSP Cajun seasoning
  • 1/4 cup Frank's Red Hot (or hot sauce of your choice)
Servings:
Units:
Ingredients
  • 5 cups chicken stock
  • 4 peppers, chopped any color you want
  • 1 large onion, chopped
  • 1 large can of organic diced tomatoes leave the juice
  • 2 cloves garlic, diced
  • 2 bay leaves
  • 1 pound large shrimp, raw and de-veined
  • 4 ounces chicken, diced
  • 1 package spicy Andouille sausage
  • 1/2-1 head cauliflower
  • 2 cup okra (optional)
  • 3 TBSP Cajun seasoning
  • 1/4 cup Frank's Red Hot (or hot sauce of your choice)
Servings:
Units:
Instructions
  1. Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. As you can see, I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on low for 6 hours.
  2. About 30 minutes before it’s finished, toss in the cut up sausages.
  3. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
  4. For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.
Recipe Notes

Nutrition Facts
Paleo Crockpot Jambalaya Soup
Amount Per Serving
Calories 221 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 3477mg 145%
Total Carbohydrates 17g 6%
Dietary Fiber 5g 20%
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.

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