One of my challengers shared this recipe for Slow Cooker Jambalaya and immediately thought to myself I HAVE TO MAKE THIS.
I read the ingredients, put in a grocery order, and then at 4:00 the next day sat down to make it.
One problem: I missed the fact that it was a “slow cooker” recipe AND I had about 2 hours before it was dinner time.
I allowed that recipe to inspire me and I made a few twists and alterations.
At the end I realized that this would have been a great way to test out my new InstaPot but I guess we’ll save that for round 2.
WHAT YOU NEED:
- 1 package andouille sausage
- 1 pound uncooked shrimp (peeled and de-veined)
- 1 cup shredded chicken (or large boneless skinless chicken breasts, pounded)
- 3 red peppers diced
- 1 white diced
- 2-3 jalapeños (see note), seeds and stems removed (I used can and they worked great!)
- 3 cups riced cauliflower (frozen works fine!)
- 1 cup low sodium chicken broth
- 1 30-ounce can crushed tomatoes
- 3 gloves minced garlic
- 3 tablespoons store-bought or homemade cajun seasoning
- ½ teaspoon each salt and pepper, or to taste
- cilantro or parsley, for topping (optional)
WHAT YOU NEED TO DO?
- Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Shred and/or Chop chicken into 1-inch pieces.
- Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to a pot. Bring to a boil, cover and simmer for 20-30 minutes. Stir in riced cauliflower and cook another 10/15 minutes.
- Stir in shrimp, re-cover and cook for another 15-20 minutes.
- Sprinkle with chopped cilantro or parsley if desired, and serve hot.
And if you give a try drop me a comment and let me know what you think!