Crockpot Jambalaya
Crockpot Jambalaya
This recipe is inspired by my husband’s cold. Nothing clears the sinuses quite like a spicy jambalaya and with Fall full on us here in the Midwest (and football on TV), I figured Sunday would be a perfect day to throw something spicy in the crockpot. This version is quite spicy but can be altered to your tastes by lowering the amount of hot sauce or using a less spicy sausage. I used this beautiful organic nitrate/hormone-free spicy Andouille I got from my local supermarket.
I also used four peppers – green, red, orange and yellow and cut them coarsely. They look so pretty and fresh!
- Preparing Time: 30 minutes
- Total Time: 6 hours and 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
slow cooker
dairy free
- 1 large onion chopped
- 2 tablespoons salt
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- jambalaya
- 5 cups chicken broth
- 4 whole peppers chopped
- 1 large can of diced tomatoes (leave the juice)
- 2 cloves garlic diced
- 2 bay leafs
- 1 pound large shrimp raw and de-veined
- 4 ounces chicken breast diced
- 1 package spicy andouille sausage
- 1 head cauliflower
- 2 cups okra (optional)
- 3 tablespoons cajun seasoning *ingredients below
- 1/4 cup frank’s red hot
- *cajun seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- Carbohydrate 20.7895273979755 g
- Cholesterol 893.672530256 mg
- Fat 158.059792134451 g
- Fiber 7.37430218758554 g
- Protein 214.338457104574 g
- Saturated Fat 45.0722816291983 g
- Serving Size 1 1 Serving (1363g)
- Sodium 877.20918152972 mg
- Sugar 13.4152252103899 g
- Trans Fat 13.7870213903819 g
- Calories 2402 calories
1. Put the chopped peppers, onions, tomatoes, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. As you can see, I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on low for 6 hours. 2. About 30 minutes before it’s finished, toss in the cut up sausages. 3. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice. 4. For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.
