Paleo Creole Cajun Andouille Stew

Hey y’all! So the weather has been FANTASTIC in Colorado.. It’s been pretty chilly and we have officially taken down all of our ACs. Which could only mean one thing.. It’s almost FALL! Since it was so chilly today decided I wanted to make some delicious crockpot stew. It was amazing and made the whole house smell like Louisiana :*

It’s really, really simple! All you do is throw all of the ingredients into a crockpot and set it on low for 6-8 hours then Voilà! Delicious! I also am a HUGE fan of Chebe – So I cooked up some of their Focaccia bread in a muffin tin and it made some great rolls! I’ll add that recipe at the end too 🙂

Paleo Creole Cajun Andouille Stew

  • 1 lbs bonesless skinless chicken breasts
  • 12 ounces smoked Andouille sausage, cut into 1/2″ rounds
  • Half an onion, chopped
  • 2 minced cloves (Or 2 tsp)
  • 1.25 cup chicken broth
  • 1 small can of diced green chiles
  • 3 tbsp tomato paste
  • 1/2 cup tomato sauce
  • Creole Seasoning (to taste)
  • 1/4 tsp cayenne
  • 1/4 tsp chili powder
  • 1 tbsp coconut powder
  • 1 green bell pepper, chopped
  • salt to taste

Chebe Bread – Focaccia Bread

  • Bread Mix
  • 2 Eggs
  • 2 tbsp Olive Oil
  • 4 tbsp Almond Milk

Follow directions on the box – However, if you want the rolls: Oil a muffin pan and place pieces of the batter in the bottom of each muffin tin and spread till it fills the bottom. And bake for 25 minutes at 375°F.

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