Sausage Jambalaya

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Sausage Jambalaya

There is nothing better than a yummy sausage jambalaya. This is a great paleo recipe, gluten free recipe and yummy recipe!



  • 1-2 sweet potatoes
  • 1 tablespoon olive oil or coconut oil
  • 1 medium yellow onion, chopped
  • 2 medium cloves garlic, peeled
  • 1 large green or red bell pepper, seeded and chopped
  • 2 celery stalks, thinly sliced
  • 2 teaspoons dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3-4 leftover sauté sausage (or cook some up)
  • 1 bay leaf
  • 1 teaspoon cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 3/4 cup low sodium chicken broth (or water)
  • 1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces


  1. Clean sweet potatoes and pierce fork marks all around. Put in microwave for 3 minutes. Let cool, peel and cube. Set aside for now!

  2. Add oil to a large sauté pan over medium heat. Add onion, garlic, bell pepper and celery until onion is translucent (about 3 minutes).

  3. Add sweet potatoes, parsley, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and chicken broth. Gently simmer, uncovered, stirring occasionally, about 10 minutes.

  4. Lower heat and add shrimp to the pan and cook 5 minutes more. Remove bay leaf. Season to taste with any additional sea salt and pepper.

    This is a no-carb recipe! You can add brown rice to make it a more traditional jambalaya - If you do.. Double the amount of chicken broth and only add about 3/4 cup uncooked rice and let simmer until rice is done then add in the shrimp!

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