Recipe Collection : Jambalaya

This recipe is a long loved “oldie but goodie” that my mom has been making since I was a kid. I changed up the recipe to make it 100% real food and it is loaded with nutrient-rich bone broth, tomatoes, and shrimp. We love to have this on cold, dreary winter days, as the spices warm up your whole body! Please note…I find this recipe very, very, very spicy. Granted, my spice tolerance is low, but you may want to cut the cayenne in half and add more to taste.

Jambalaya

Ingredients:

• 1 onion, chopped

• 3 stalks of celery, diced

• 1 red or green pepper, diced

• 1 T. olive oil

• 4 andouille sausages

• 20 ounces of chopped or stewed tomatoes (I use Bionaturae)

• 2 c. chicken stock

• 2 bay leaves

• 1 t. garlic powder

• 1 t. black pepper

• 1 t. cayenne pepper

• 1 t. thyme

• 1 t. oregano

• 1 t. salt

• 2 c. cooked brown rice

• 1 lb. wild-caught shrimp, peeled and deveined

Directions:

1. In a large saucepan over medium heat, mix olive oil, celery, onion, and red pepper; cook for 4 minutes.
2. Add diced sausage and cook for 4 more minutes.
3. Add remaining ingredients (except rice and shrimp) and bring to a boil. Simmer on low/medium heat for 20-30 minutes.
4. Add cooked rice and raw shrimp, simmer for 5-10 minutes until shrimp is pink throughout.
5. Serve warm with cornbread. Enjoy!

Have you ever tried jambalaya?

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