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)
NOTE: If you want to use brown rice instead of the riced cauliflower add one more cup of chicken broth and follow the recipe at Creme de la Crumb.
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!