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Slow Cooker Jambalaya

2.5 Hours



Hey guys! I’ve got another family favorite for you today! In this video I making my Slow Cooker Jambalaya, Keto style! You guys are going to love it the absence of rice in this dish is not missed, I promise!

Slow Cooker Jambalaya


  • 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.

How to Serve

Serve hot over cauliflower rice.

Nutritional Facts: Serving Size 1 cup

Total Fat 10.5g

Saturated Fat 3g

Cholesterol 170mg

Sodium 629mg

Total Carbohydrate 13.3

Dietary Fiber 4g

Total Sugars 5.9g 

Protein 31.5g

Nutritional Facts


  • 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

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