Close this search box.

Paleo Crockpot Jambalaya Soup

No ratings yet
Course All Recipes, Dinner, Lunch, Soup/Stew/Chili
Cuisine 1:1 Ratio, All, Crockpot, Fish, Paleo, Poultry
Calories 221 kcal


  • 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)


  • 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.
  • About 30 minutes before it’s finished, toss in the cut up sausages.
  • While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
  • 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.



Calories: 221kcalCarbohydrates: 17gProtein: 21gFat: 8gSodium: 3477mgFiber: 5g
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This website uses cookies and asks your personal data to enhance your browsing experience. We are committed to protecting your privacy and ensuring your data is handled in compliance with the General Data Protection Regulation (GDPR).