Jambalaya Soup

Gluten Free, Paleo, and Whole30 Compliant

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Prep : 10 minutes

Cook Time : 25 - 30 Minutes

Ingredients:

• 2 Medium Sized Sweet Potatoes - to make Sweet Potato rice (**See below)

• One green pepper

• 2 cans of diced tomatoes (14.5 oz size)

• One package of fresh Mushrooms

• 4-5 Celery Stalks

• 1/2 pound of Chorizo - I typically buy a 1 pound package from Whole Foods and just use half for the recipe (Also an option for Whole30 Compliant Chorizo )

• 1 pound of Wild Caught Uncooked Shrimp - you can use already peeled and cooked shrimp but I try to avoid farm raised if I can

• Organic Rotisserie Chicken - pulled off bone and shredded/cut

• 1 cup of organic chicken stock (optional) - you can actually buy these in one cup cartons of 4 to a package 

• ½ to 1 Tablespoon Slap Ya Mama’s seasoning

• 2 Tablespoons Coco Amino’s (I have also used Annie’s Organic Worcestershire sauce Brand but that addition voids the gluten free, paleo, and whole30 compliancy) 

**I used to be able to find sweet potato rice in the frozen food section but lately it has been hit or miss depending on where I go. To make it, I used a spiralizer and then put it in a food processor so I could break it down like rice (pictured below). If you do not have a spiralizer you can always cut the sweet potatoes into small cubes or omit the sweet potatoes all together.

Sweet Potato being spiralized

Spiralized Sweet Potato “riced” with food processor

Cooking Steps :

1. If you are making your own sweet potato rice, peel your potatoes, place on a spiralizer and cut. Add it to your food processor and rice the potatoes, set aside. If not doing the “riced potato” then just peel the sweet potato and cut in to small cubes.

2. Dice the celery and green pepper, set aside

3. Heat a large pot over medium heat with avocado oil, add chorizo and cook it. 

4. While the chorizo is cooking you can peel the shrimp, rinse, and set aside.

5. Remove the chorizo once cooked and place half in a bowl and the other half aside (If you used 1 pound of it). You can use the full pound of chorizo here but I only use half so it does not over-power the dish. If you can buy chorizo in half pound increments then do that too. 

6. Add celery and green pepper to the pot and cover for about 5 minutes so it cooks down faster.

7. While the celery and green pepper cook you can dice the mushrooms and then add them after the 5 minutes is up. Since mushrooms cook faster I do this in the multi step process for this reason on the veggies. Cook another 2-3 minutes until all the veggies are fully rendered down.

8. Add the two cans of diced tomatoes, the shredded chicken (I use all of it from the rotisserie), half pound of chorizo, sweet potato rice, all of the shrimp, coco aminos and ½ tablespoon of slap ya mamas seasoning. Give the pot a big giant stir. If you think you need more liquid add the 1 cup of chicken stock otherwise, it is not necessary. The seasoning is spicy so depending on the level of spice you want you can adjust and add more but just be careful because the heat picks up fast. Let it cook about ten minues and taste test before adding any more seasoning. I like spicy food but everyone’s palettes are different!

9. Enjoy :)