Slow Cooker Jambalaya
Jambalaya is a savory Creole or Cajun dish, popularly associated with the U.S. state of Louisiana, consisting of meat (pork, chicken), seafood (shrimp, crab, crawfish), or both and cooked with vegetables, stock, rice and various seasonings. We have taken a classic recipe and created an anti-inflammatory version that will keep you coming back for more!
Equipment
- 1 Slow Cooker or Crock-Pot
Ingredients
- 2 lbs boneless skinless chicken thighs or breasts cut into bite-size pieces
- 1 lb smoked chicken or turkey sausage sliced in half-inch pieces
- 2-3 Tbsp creole or Cajun seasoning
- Salt and pepper to taste
- 2 cans (14.5 oz each) petite-diced tomatoes (with onion, celery and green pepper if desired)
- 2 medium red green or yellow peppers, seeded, cored and cut into strips
- 2 medium onions diced
- 2 medium yellow squash or zucchini cut into bite size pieces
- 1 lb pre-cooked deveined and peeled shrimp
- 24-32 oz hot cooked cauliflower rice
- 4 Tbsp fresh chopped parsley
- Nonstick cooking spray or a slow cooker liner
Instructions
- Line a 5 – 8 quart slow cooker bowl with a slow cooker bag or spray with nonstick cooking spray.
- Place chicken and sausage in the bowl. Sprinkle with seasoning. Pour in diced tomatoes. Top with vegetables. Cover and cook 7-8 hours on low OR 3-4 hours on high, until chicken is done.
- Carefully remove lid to allow steam to escape. Add cooked shrimp and stir to combine. Cook 10 minutes longer on low.
- To serve, evenly divide cauliflower rice between bowls. Spoon Jambalaya directly from slow cooker into bowls of rice. Sprinkle with chopped parsley.