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Slow Cooker Jambalaya

Prep Time:

25 Minutes

Cook Time:

25 Minutes

Serves:

5 Servings

Level:

Beginner

About the Recipe

This will be another family favorite! This is a Slow Cooker Jambalaya, that I have made keto style by using cauliflower rice! You can of course use long grain white rice or even brown rice. You guys are going to love this one.

Ingredients

  • 1 lb. of fresh shrimp, shelled and cleaned 

  • 12 oz. boneless, skinless chicken breast 

  • 8 oz. smoked sausage 

  • 1 green bell pepper chopped 

  • 1 onion, chopped 

  • 2 stalks of celery, chopped 

  • 4 cloves of garlic chopped 

  • 1 14.5 oz can whole tomatoes 

  • 1/3 cup tomato paste 

  • 1 cup chicken broth 

  • 1/2 tbs. dried basil leaves 

  • 1 tbs. dried parsley 

  • 1/2 dried oregano leaves 

  • 1 1/2 prepared hot sauce 

  • 1 1/2 cayenne pepper 

  • 1 tsp. black pepper 

  • salt to taste 

  • 2 16 oz. bags of cauliflower rice

Preparation

  • Combine chopped onions, bell pepper, celery, and garlic in slow cooker. Add canned tomatoes, tomato paste, chicken broth, hot sauce,  and remaining spices. 

  • Lastly add chicken and shrimp.

  • Mix well and cover.

  • Cook on high for 3 - 4 hours OR on low for 8 hours.

  • 30 minutes before serving add shrimp and cover. Cook for an additional 30 minutes.

  • While shrimp is cooking prepare your cauliflower rice OR long grain rice.

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