Slow Cooker Jambalaya
2.5 Hours
Servings
Introduction
Hey guys! I’ve got another family favorite for you today! In this video I making my Slow Cooker Jambalaya, Keto style! You guys are going to love it the absence of rice in this dish is not missed, I promise!
Steps
Combine chopped onions, bell pepper, celery, and garlic in slow cooker. Add canned tomatoes, tomato paste, chicken broth, hot sauce, and remaining spices.
Lastly add chicken and shrimp.
Mix well and cover.
Cook on high for 3 - 4 hours OR on low for 8 hours.
30 minutes before serving add shrimp and cover. Cook for an additional 30 minutes.
While shrimp is cooking prepare your cauliflower rice.
How to Serve
Serve hot over cauliflower rice.
Nutritional Facts: Serving Size 1 cup
Total Fat 10.5g
Saturated Fat 3g
Cholesterol 170mg
Sodium 629mg
Total Carbohydrate 13.3
Dietary Fiber 4g
Total Sugars 5.9g
Protein 31.5g
Nutritional Facts
Ingredients
1 lb. of fresh shrimp, shelled and cleaned
12 oz. boneless, skinless chicken breast
8 oz. smoked sausage
1 green bell pepper chopped
1 onion, chopped
2 stalks of celery, chopped
4 cloves of garlic chopped
1 14.5 oz can whole tomatoes
1/3 cup tomato paste
1 cup chicken broth
1/2 tbs. dried basil leaves
1 tbs. dried parsley
1/2 dried oregano leaves
1 1/2 prepared hot sauce
1 1/2 cayenne pepper
1 tsp. black pepper
salt to taste
2 16 oz. bags of cauliflower rice