Paleo Jambalaya in the CrockPot
Published: Wed, 01/29/25
Updated: Thu, 01/30/25
Hi there, Slow Cookerers!
I hope you are enjoying your Wednesday and your week so far!!
I've got a fun twist on a CrockPot Jambalaya for you today. I really like swapping out cauliflower instead of rice or potatoes if I can, and it totally works in this one!
:-)
yay!
This isn't from the site, but from my 365 Slow Cooker Suppers book.
I hope you enjoy it!
Paleo Jambalaya
365 Slow Cooker Suppers, page 317
serves 4
1/2 pound boneless, skinless chicken breast, cubed
1 pound andouille turkey sausage, thickly sliced
1 onion, peeled and diced
6 garlic cloves, peeled and minced
1 (28-ounce) can diced tomatoes, undrained
3 tablespoons Cajun seasoning (see below for homemade recipe)
5 cups chicken broth
2 to 4 tablespoons hot sauce (tabasco)
1/2 head cauliflower
1 pound large shrimp, cooked, peeled, and cleaned
The Directions.
Use a 6-quart slow cooker.
Place the chicken into the insert and add the sausage, onion, and garlic.
Pour in the tomatoes and add the Cajun seasoning. Stir in the broth and 2 tablespoons of the hot sauce.
Cover, and cook on low for 6 hours. Place the cauliflower into the bowl of a food processor, and pulse a few times, or until the cauliflower resembles grains of rice.
Stir this "rice" into the insert, and add the shrimp.
Cover, and cook on high for 20 to 30 minutes, or until the shrimp is fully hot. Add more hot sauce, to taste, if you'd like.
ENJOY!!
homemade Cajun Seasoning:
combine equal parts
(I do one bottle of each and then store in a tightly sealed tupperware or a glass mason jar)
- white pepper
- garlic powder
- onion powder
- red pepper
- black pepper
- paprika
Do you have your own favorite crockpot slow cooker recipe that you'd like to share?
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The more the merrier!!
Happy Slow Cooking!!
steph
thank you!!
Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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