This SLOW COOKER JAMBALAYA will knock your socks off. Letting it cook all day makes for a rich and flavorful meal that everyone will love.
I love a good jambalaya. There are just so many delicious flavors mixed together! I salivate every time I think about it. It actually took me a few tries to get this to be PERFECT. 1st I tried it over the stove top. It was good, but not blow your friggin’ mind good. I also tried it in the Instant Pot, but it ended up too liquidy for my liking. (Sidenote: you can do this in a pressure cooker, just know that there will be a lot of liquid) The slow cooker method was next to try and it was “roll your eyes into the back of your head” with each bite good. Letting it simmer away all day really is the best. You just let all the flavors really mingle and they have time to get together and perform!
The most important thing when cooking southern dishes like this is making sure you have the “holy trinity” Most Cajun cuisines will have these 3 ingredients. And they are KEY! Are you ready?!!! The holy Cajun trinity is onion, celery, and bell peppers. And you better put them in your dish. Unless you are allergic to those ingredients, do not remove just because you “don’t like the flavors” I will hunt you down if you do! Just kidding. Or am I?!! The other important part to making this a GREAT jambalaya, is making sure you get all three meats in; sausage, chicken, and shrimp. The only thing un-traditional about this, is the fact that I used cauliflower rice instead of regular rice. But if you have not omitted rice from your diet, then I say go for it! I personally like the extra veggies from the cauliflower. It’s great either way and as always, YOU DO YOU.
Alright! Let’s get to this delicious slow cooker recipe that will blow your mind.
Ingredients
- 1 yellow onion, diced
- 3 stalks of celery, diced
- 3 bell peppers, diced
- 1 tbl ghee
- 1/2 lb raw shrimp, peeled and deveined
- 3 boneless skinless chicken breasts
- 3 Andouille sausage, cut into 1/2 pieces
- 1 (28 oz ) can of crushed tomatoes
- 1 cup chicken broth
- 2 garlic cloves, minced
- 1 package of frozen cauliflower rice
- 1 package of frozen okra
- 2 tbl Cajun seasoning + 1 1/2 tsp
- 1 bay leaf
- OPTIONAL: fresh cilantro for garnish
Instructions
- Add 1 tbl ghee to slow cooker.
- Dice your veggies and cut up your sausage. Add to the crock pot.
- Lay your chicken on top of veggies and then add the frozen okra and the crushed tomatoes.
- Next add the Cajun seasoning, garlic, bay leaf, and chicken broth.
- Cover and cook on high for 4-6 hours, or on low for 8-10 hours.
- After the timer is up, shred your chicken and then add your shrimp and cauli-rice. Add the 1 1/2 tsp of Cajun seasoning. Stir to combine and place lid back on.
- Keep slow cooker on "warm" for another 15-20 minutes or until shrimp are nice and pink.
- Plate and garnish.
It was a little bit spicy, but all my kids ate it. Taste before adding in the shrimp and see if you need to add the extra 1 1/2 teaspoons of Cajun seasoning. This will keep in the fridge in an air tight container for 4 days. I haven’t tried freezing it yet, but I don’t see there being an issue with freezing and saving for a rainy day. Just re-heat on the stovetop!
Whole30: yes
Paleo: yes
