Paleo Jambalaya w/ Hale’s Kitchen

Laissez les bons temps rouler! American Idol finalist Rachel Hale is teaming up with
PaleoWorks in “Hale’s Kitchen” for a Mardi Gras Whole30 Jambalaya! Try out the recipe below!
“Hale’s Kitchen” is a pun on Hale’s last name and a spin on Gordon Ramsay’s Hell’s Kitchen. In
the series, Hale teams up with paleo companies and has celebrity guests join in on the fun.
For the month of February, PaleoWorks is offering 30% off for new customers with the
discount code HALESKITCHEN. The dish is available for purchase February 10th through
February 14th at PaleoWorks.
PaleoWorks.com
Instagram: @paleoworks
RachelHaleMusic.com
Instagram: @rachelhalemusic

PALEO JAMBALAYA

1/4 C Olive Oil
16 oz Chicken Andouille Sausage — sliced on the diagonal (For Whole30 use Bilinski’s)
16 oz Chicken — cubed
16 oz Shrimp
2 Large Onion — diced
2 Green Bell Pepper — diced
6 Stalks Celery — sliced
2 tbsp Garlic — minced
32 oz Crushed Tomatoes
1 tsp Crushed Red Peppers
2 tbsp Cajun Seasoning
1 tsp Black pepper
2 tsp Celery salt
1 tsp Frank’s hot sauce
4 cup Chicken Stock
10 oz Cauliflower — riced

● Rice cauliflower or use prepared cauliflower rice. As an optional step to reduce moisture,
spread on a sheet pan and spray lightly with olive oil, bake 10 minutes at 350 degrees and
let cool.

INSTRUCTIONS

1. Rub Chicken with Cajun Seasoning and let sit for 15 min to overnight.
2. Heat 1 TBS olive oil in a pan over medium-high heat. Lightly brown sausage and remove.
3. Place chicken in pan in an even layer and let cook until brown on the bottom (about 3 min)
flip and and cook for approximately another 3 minutes (until chicken has reached 165 degrees in
the center and no longer pink. Remove from pan.
4. Reduce heat to medium, add 1 tbs olive oil to pan and saute onions until slightly translucent.
5. Add in bell peppers, celery, and crushed tomatoes, cook for 5 min.
6. Add in chicken stock, seasonings and hot sauce. Heat to a low simmer and simmer for
approximately 30 minutes.
7. Add browned sausage, cooked chicken and uncooked shrimp.
8. Cook 4-5 minutes until shrimp are opaque and cooked through.
9. Taste and add salt and pepper to taste.
10. Scoop cauliflower rice into bowls, ladle mix on top and serve warm!

NFM Staff
Author: NFM Staff

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