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.
- 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
- 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
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.
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.
