Jambalaya, sortof

I found a sugar free brand of Andouille sausage and got to thinking about Jambalaya.  I had a spaghetti squash on hand and got the idea that might be a yummy thing to serve it over.  And so this recipe was born, and oh my gosh, it is a winner at our house!  Jambalaya usually has chicken in it, so feel free to add it for an even heartier meal, but I made my first batch with just sausage and shrimp, and it was good enough that way, so that is how I am writing it up!

Paleo Jambalaya

Whatcha Need:

2 TB ghee
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 ts dried thyme
1 ts dried oregano
1/2 ts paprika
1/2 ts cayenne pepper (optional)
1/2 ts salt
1 package sugar free andouille sausage, sliced in thin rounds (I use Niman Ranch, precooked)
2 cups chopped tomatoes
8 oz shrimp (I use the Argentinian ones from Trader Joe's as they have amazing flavor!)
2 TB chopped fresh parsley
Enough cooked spaghetti squash to serve the sauce over (I find 1 petite sized to be about perfect)

Whatcha Do:

In a large pan, melt the ghee.  Add the onion, celery, bell pepper and all the spices.  Cook until the onion and pepper are tender.  Add the sausage, and continue cooking until it is warmed through.  Add the tomatoes and bring the mixture to a simmer.  Stir in the shrimp and parsley and saute until the shrimp is cooked through.  You can either place this on a bed of spaghetti squash or toss it together with the squash.  Both ways are awesome!

Sunbutter Sauce

LOVE this stuff!  Great on salads, wraps or just to dip veggies or meat in!

Sunbutter Sauce

Whatcha Need:

1/4 cup coconut milk
1/4 cup sugar free sunflower seed butter
2 TB lime juice
1 TB coconut aminos
1 clove of garlic, crushed
1/2 ts rice vinegar
1/2 ts basil
1/4 ts ginger

Whatcha Do:

Mix it all up! You can stir it fine with a fork, or if you want it really smooth, put it in a blender or food processor.

Crockpot Greek Chicken

This recipe is based on one from my old blog that wasn't a crockpot recipe.  I decided to try it that way and was really glad I did!  So many chicken recipes end up tasting kinda watered down in the crockpot, but not this one.  It comes out just perfect!  This one is a total staple now, and the best part is, it is soooooooo easy!

Crockpot Greek Chicken

Whatcha Need:

4 carrots, sliced
1 whole chicken, cut up, or selected pieces, or use boneless (I use a bag of frozen thighs from Trader Joe's)
1 TB dried rosemary
2 ts salt
1/4 cup apple cider vinegar
15 pitted kalamata olives
1 TB capers

Whatcha Do:

Put the carrots in the bottom of the crockpot and add the chicken on top of it.  Add the rest of the ingredients and cook it up.  That's it!  With the frozen thighs, it takes about 7 hours on low.  This recipe does benefit from a stirring somewhere in the second half.

NOTE: I have also added zucchini to this and it comes out tasty.  Kale might be interesting as well, although I haven't tried it yet.  .