Paleo Crock Pot Jambalaya


  • 5 c. chicken stock.
  • 4 peppers – any color you want, chopped
  • 1 large onion, chopped
  • 1 large can of organic diced tomatoes (do not drain)
  • 2 cloves garlic, diced
  • 2 bay leafs
  • 1 lb large shrimp, raw and de-veined (I skipped the shrimp and doubled the chicken)
  • 4 oz. chicken, diced
  • 1 pkg spicy Andouille sausage
  • 1/2-1 head of cauliflower
  • 2 c. okra
  • 3 tbsp Cajun Seasoning
  • 1/4 c. hot sauce












  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. I made the rice separate and served the jambalaya over the rice.