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.

Crockpot Jambalaya
Crockpot Jambalaya
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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.

  • 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
soups stews and chili

Step-by-step

  • Put the chopped peppers, onions, tomatoes, garlic, chicken, Cajun seasoning, Red Hot, and bay leaves in the crockpot with the chicken stock.
  • 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.
The Smell of Home: A Spicy Crockpot Jambalaya Journey As a devoted wife, I'm always on the lookout for ways to make my husband's life easier and more enjoyable. Recently, when he came down with a nasty cold, I knew just the cure: a spicy, comforting crockpot jambalaya. I gathered all my ingredients—fresh peppers, onions, tomatoes, garlic, chicken, and sausage—and threw them into the crockpot. I added a generous helping of Cajun seasoning and Red Hot sauce, and then poured in some homemade chicken stock. I set the crockpot on low and let the flavors meld for a few hours. Thirty minutes before it was finished, I tossed in the cut-up sausages. While the jambalaya continued to simmer, I made cauliflower rice by pulsing raw cauliflower in the food processor. For the last 20 minutes, I added the cauliflower rice and the raw shrimp to the crockpot. I covered it and let it cook until the shrimp was pink and firm. When it was finally time to eat, we sat down to a steaming bowl of delicious jambalaya. The spicy flavors cleared our sinuses and warmed our bodies. It was the perfect meal for a cold night and a reminder of the power of home cooking.
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