Crockpot Jambalaya

Crockpot

Crockpot Jambalaya
Crockpot Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5 5

    5 cups of chicken broth

  • 4 4

    4 peppers - any color you want, chopped

  • 1 1

    1 large onion, chopped

  • 1 1

    can 1 large can of organic diced tomatoes (leave juice)

  • 2 2

    2 cloves garlic, diced

  • 2 2

    2 bay leaves

  • 1 1

    1 pound shrimp, raw and deveined

  • 4 4

    4 ounces chicken, diced

  • 1 1

    1 package Andouille sausage

  • 1/2 1/2

    head 1/2 -1 head of cauliflower

  • 2 2

    2 cups of orka (opt.)

  • 3 3

    3 tab. Cajun Seasonings

  • 1/4 1/4

    1/4 cup of Frank's Red Hot

  • Emeril's Seasoning:

  • 1 1/2 1 1/2

    1/2 tab. Paprika

  • 2 2

    2 tab. salt

  • 2 2

    2 tab. garlic powder

  • 1 1

    1 tab. black pepper

  • 1 1

    1 tab. onion powder

  • 1 1

    1 tab. cayenne pepper

  • 1 1

    1 tab. dried oregano

  • 1 1

    1 tab. dried thyme

Directions

Put pepper, onions, 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 sausage. 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 "rice' in the microwave and serve the Jambalaya over it as well.

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