Paleo Crockpot Jambalaya Soup

Paleo Crockpot Jambalaya Soup

0 from 0 votes
Course All Recipes, Dinner, Lunch, Soup/Stew/Chili
Cuisine 1:1 Ratio, All, Crockpot, Fish, Paleo, Poultry
Calories 221 kcal

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)

Instructions
 

  • 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.

Notes

Nutrition

Calories: 221kcalCarbohydrates: 17gProtein: 21gFat: 8gSodium: 3477mgFiber: 5g
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