Thursday, December 30, 2010

Paleo Crockpot Chicken Jambalaya

I promised healthy crockpot recipes and paleo recipes to two separate friends. This one hits all the salient points and is today's contribution. I'm actually making it TOMORROW, so will add a picture then. For now, though, the recipe...which is all you really need anyway!


1 lb. chicken, chopped and browned (or leftover is fine!)
1/2 lb. shrimp (or leave out shrimp and use more chicken)
1 large onion, chopped
1 medium bell pepper, chopped
2 medium ribs celery, chipped
1 can (28 oz) diced tomatoes with the juice or approximately the same amount of fresh tomatoes
3 cloves garlic, chopped
1 tsp dried thyme or 3 tsp fresh chopped thyme
1/2 tsp each salt and pepper
hot sauce (tabasco) to taste
2 Tbsp chopped fresh parsley


Mix all ingredients except shrimp and parsley in crock pot. Cover and cook on low 6-8 hours or until veggies are tender.

Stir in shrimp, cover and cook 20 minutes or until cooked through. Stir in parsley and serve.

NOW...that's the recipe. If you know me, you'll know I never actually measure, but rather chop haphazardly and throw in the pot. I usually will also stir in a couple generous handfuls of chopped kale or collard greens or spinach at the end.

1 comment:

  1. ok got some questions. Hopefully not too okay first...I didn't see that you called for any stock or water. Is that right? Just the juice from the tomatoes? I used fresh so there's not that much. Next I'm leaving out the shrimp this time want to see if I like it with just chicken first. No hot sauce on hand (which is weird for my household) so I used red pepper flakes...that shouldn't be a problem. So my question really is if I cook it on high with the chicken cooked and 16oz of chicken stock (already put it in bc I wasn't sure and too impatient)how long should this dish take? I'll check the veggies after some time but wanted a ball park. :) Excited to take it and all of those peppers and onions with the thyme smelled great going in the pot!