Crockpot Jambalaya
This recipe is a crockpot jambalaya inspired by my husband's cold. Nothing clears the sinuses quite like a spicy jambalaya and with Fall full upon 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.
This recipe is a crockpot jambalaya inspired by my husband's cold. Nothing clears the sinuses quite like a spicy jambalaya and with Fall full upon 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.
- 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
Step-by-step
- 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.
- About 30 minutes before it’s finished, toss in the cut up sausages.
- While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
- 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.
Freezing and Reheating Strategies
Batch cooking works well for this recipe if separation steps are followed correctly. Solid ingredients freeze successfully for up to three months, but dairy-free and grain-free components require proper handling upon thawing. When using cauliflower rice instead of traditional white rice, freeze the stew base separately from the cauliflower to prevent the vegetable grains from turning mushy. Reheat the thawed base gently on the stovetop over medium-low heat until simmering, then stir in fresh cauliflower rice and raw shrimp to cook through in five to seven minutes.Adapting for Dietary Restrictions
Modifying the heat profile requires adjusting the specific spice proportions rather than omitting ingredients entirely. The cayenne pepper and hot sauce drive the Scoville level, while the paprika provides earthy depth without heat. Substitute smoked turkey sausage for andouille if pork is restricted, keeping the total fat content in mind since slow cookers do not allow fats to render out and escape.
